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POTATO FLOUR PUDDING

(Passover Dishes) - (The International Jewish Cook Book)







Take one-quarter pound of goose-oil, stir it to a cream, and stir in
gradually the yolks of ten eggs and three-quarters of a pound of sifted
sugar, the grated peel of a lemon, also its juice and one-half teaspoon
of salt. Add last one-half pound of potato flour and the stiffly-beaten
whites of the eggs. Have the pudding form well greased before putting in
the mixture. Bake in a moderate oven. Serve with raspberry sauce, made
of jelly. Take a glass of red raspberries, press them through a hair
sieve, add a wineglass of red wine, add sugar to taste, and let it boil
hard for about five minutes.











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