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IRISH POTATO PUDDING (1871)

Jewish Cookery Book (1871)
Esther Levy

Irish Potato Pudding
(One that will do for Passover.)

—Boil six large potatoes in their skins; let them remain till next day, then peel them and grate on a horseradish-grater very light; then beat up six eggs, separately, the whites to a snow; add six ounces of sifted sugar, a pinch of salt, two ounces of ground almonds, and the grated rind of a lemon; beat all lightly together, and bake or steam in a mould with four ounces of melted fat.
 

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