Potato Pudding

Ingredients

• 1% lbs. of potatoes
• 1 pinch salt
• Fully Vs lb. of butter
• Pepper
• 4 — 6 eggs
• % cupful of flour
• % tbsp. of Parmesan clieese
• Butter for the mold

Method

1. 1

   The potatoes are boiled, peeled and mashed.

2. 2

   The butter is creamed with yolks of eggs, cheese, pepper and salt.

3. 3

   Stir in the mashed potatoes, the flour and lastly the beaten white of egg.

4. 4

   Butter the mold, put the mixture in and bake in medium hot oven for 45 minutes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 85. The excerpt below is the record exactly as published.

1% lbs. of potatoes 1 pinch salt Fully Vs lb. of butter Pepper 4 — 6 eggs % cupful of flour % tbsp. of Parmesan clieese Butter for the mold Preparation : The potatoes are boiled, peeled and mashed. The butter is creamed with yolks of eggs, cheese, pepper and salt. Stir in the mashed potatoes, the flour and lastly the beaten white of egg. Butter the mold, put the mixture in and bake in medium hot oven for 45 minutes. No. 16— STEAMED POTATO PUDDING. Quantity for 6 Persons. Preparation and ingredients are the same as given under No. 15. The prepared mixture is put into a mold that has been buttered and sprinkled with bread crumbs. Set in a steamer over a kettle of boiling water and boil for 1 hour. Then turn it out on a platter and serve. Remarks : ' Caper sauce is good with potato pudding. No. 17— POTATO PANCAKES. Quantity for 6 Persons. 3 lbs. of raw potatoes 1 large sour apple, peeled and 3- — 4 eggs grated 1% cupfuls of flour % tsp. of grated onion 1 pinch of pepper

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