No. 33—BAKED POTATO PUDDING.
Quantity for 6 Persons.
- ½ lb. boiled, grated potatoes
- 6 eggs
- ½ pt. of cream
- ¼ lb. of sugar
- 1 grated lemon rind
Preparation: Cream the yolks of eggs and sugar, add the grated lemon peel, grated potatoes, cream, beaten whites of eggs, and mix well. Put the batter into a buttered baking dish and bake in oven 45 minutes. Serve with a fruit sauce.
No. 34—BAKED POTATO PUDDING.
To be Served with Meat.
Quantity for 6 Persons.
- 8 medium-sized potatoes
- 1⁄10 lb. of butter
- 2–3 eggs
- ½ tbsp. Parmesan cheese
- 1 pinch of pepper
- Salt to taste
Preparation: The potatoes are boiled, peeled and grated. Cream the butter with the yolks of eggs, add the potatoes, cheese, salt, pepper and beaten whites of eggs. Butter a casserole or pudding dish, put the pudding in, sprinkle bread crumbs and pieces of butter over the top and bake in oven 45 minutes.
No. 35—BAKED CHARLOTTE PUDDING.