Potato, Irish Potato Pudding Recipe (1871)

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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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IRISH POTATO PUDDING (1871)