Ham and Potato Pudding (German)
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 50. The excerpt below is the record exactly as published.
HAM AND POTATO PUDDING ( GERMAN). Take about six good-sized boiled potatos, one onion chopped very fine, and minced cold boiled ham. Butter a pudding dish, sprinkle a layer of cracker crumbs over sides and bottom of dish; put in a layer of potatos sliced (as if for salad), then a layei of minced ham, some onion, some pepper and salt, then another layer of potato, ham, onion and seasoning, etc. Over the top sprinkle cracker crumbs and lumps of butter here and there; over all pour a cup of cream or good, rich milk
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