Cheese and Potato Pudding

Ingredients

• Three ounces of Parmesan Cheese
• Six ounces of Potato
• Three ounces of Butter
• The whites of six Eggs
• Half a pint of Cream
• Pepper

Method

1. 1

   Prepare the potatoes as potato snow.

2. 2

   Melt the butter slightly and beat it to a cream, then mix it well with the potatoes.

3. 3

   Make the cream hot and pour it over the Parmesan, but do not stir it.

4. 4

   When it is nearly cold, mix it with the potatoes and the well-beaten whites of eggs; add pepper to taste.

5. 5

   Put the mixture into a well-buttered mould and bake in a moderate oven.

6. 6

   Turn out, and serve very hot.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 24. The excerpt below is the record exactly as published.

Cheese and Potato Pudding. German Dish. Ingredients. Three ounces of Parmesan Cheese. Six ounces of Potato. Three ounces of Butter. The whites of six Eggs. Half a pint of Cream. Pepper

Cook this with the app: pantry check, scaling, and the assistant.