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Potato Soufflé

6 servings

Ingredients

• 1 soup plate cooked, grated potatoes
• 1 tbsp butter
• 1 cup sweet cream, hot
• salt (a little)
• 6 pcs egg yolks
• 100 g sugar
• 50 g almonds, crushed
• lemon zest, finely grated (a little)
• 4 tbsp good rum or arrack
• 6 pcs egg whites

Instructions

1. Pass the cooked, grated potatoes through a fine sieve and stir with butter, hot sweet cream, and a little salt over gentle heat.
2. With the cooled potatoes, mix in egg yolks, sugar, almonds, finely grated lemon zest, and rum or arrack.
3. After ½ hour of stirring, fold in the beaten egg whites and bake the soufflé at moderate heat for 1 hour.

Modernized from a treasured 19th-century German cookbook.