Potato Pudding
Stir the yolks of eight eggs with a cup of sugar, add four tablespoons
of blanched and pounded almonds, and grate in the peel of a lemon. Add
also its juice. Have ready half a pound of grated potatoes which have
been cooked the day previous.
Last add the stiffly-beaten whites. Add
one teaspoon of salt. Grease your pudding form well, pour in the mixture
and bake. Set in a pan of boiling water in the oven. The water in the
pan must not reach higher than half way up the pudding form.
Time
required, half an hour. When done turn out on a platter.
Serve with a
wine or chocolate sauce.
You may bake this pudding in an iron pudding
form without setting it in the boiling water.
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