Potato Pudding for Easter

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 4 yolks, beaten
  • ½ cup sugar
  • 2 tablespoons almonds, blanched and grated
  • ½ lemon juice and rind
  • ¼ lb. cold, boiled potato, grated
  • ¼ teaspoon salt
  • 4 whites of eggs, beaten stiff


Add sugar to the beaten yolks and stir well, add almonds, lemon rind and juice, then the grated potatoes and salt, and lastly the whites of the eggs. Place in well greased pudding dish and bake ½ hour, setting the dish in a pan half filled with boiling water. Serve on platter with wine or Chocolate Sauce.