Potato Mold

Ingredients

• one pound of good floury potatoes
• the yolks of four eggs
• one ounce of grated Parmesan cheese
• seasoning with a little pepper
• two ounces of fresh butter
• the whisked whites of the four eggs

Method

1. 1

   Boil one pound of good floury potatoes and rub them through a hair sieve into a large bowl.

2. 2

   While still hot, work into the potatoes the yolks of four eggs and one ounce of grated Parmesan cheese, seasoning with a little pepper.

3. 3

   Next, melt two ounces of fresh butter and stir well into the potatoes, afterwards adding the whisked whites of the four eggs.

4. 4

   Mix very thoroughly and then place the whole in a buttered pudding mold which must be not quite filled.

5. 5

   Tie a sheet of paper over the mold and bake for twenty-five minutes.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 101. The excerpt below is the record exactly as published.

Potato Mold. Boil one pound of good floury potatoes and rub them through a hair sieve into a large bowl. While still hot work into the potatoes the yolks of four eggs and one ounce of grated Parmesan cheese, seasoning with a little pepper. Next melt two ounces of fresh butter and stir well into the potatoes, STANDARD COOKERY. 145 afterwards adding the whisked whites of the four eggs

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