vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Potato Pudding
From Harper's cook book encyclopædia, 1902
Serves 6
Another version includes almonds and maraschino.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 355. The excerpt below is the record exactly as published.
Potato Pudding (German recipe). — Beat lb. of butter into a cream. Rub the peel of a lemon on to some white loaf sugar; pound it, and add I lb. granulated sugar to the above. Add gradually the yolks of nine eggs. Add, also very gradually, i lb. of potato flour. Lastly, beat up well the whites of six eggs, and add these. Stir the whole for one hour continu- ous
Cook this with the app: pantry check, scaling, and the assistant.