BOILED POTATO PUDDING
Stir the yolks of four eggs with one-half cup of sugar, add one-half cup
of blanched and pounded almonds; grate in the peel, also the juice of
one lemon, one-half pound of grated potatoes that have been boiled the
day before. Lastly add the stiffly beaten whites, some salt and more
potatoes, if necessary. Grease your pudding-pan well, pour in the
mixture and bake. Set in a pan of water in oven; water in pan must not
reach higher than one-half way up the pudding-form. Bake one-half hour.
Turn out on platter and serve with a wine, chocolate, or lemon sauce.
One can bake in an iron pudding-form without the water.