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Potato Pudding

8 servings

Ingredients

• 125 g butter
• 200 g sifted sugar
• 35 g almonds, crushed, including bitter ones
• lemon zest, grated (a little)
• 6 pcs eggs
• 500 g potatoes, grated
• 75 g old white bread, grated

Instructions

1. Cook very good, floury potatoes the day before, peel them, and grate them once completely cooled.
2. Cream the butter until fluffy, then stir in the egg yolks, potatoes, and remaining ingredients; add the white bread last.
3. Once everything is well mixed, fold in the egg white foam.
4. Cook the pudding for 2 hours and serve with foam, punch, or fruit sauce.

Modernized from a treasured 19th-century German cookbook.