Tart (Dutch Potato)

Instructions

1. Weigh the potatoes before you peel and boil them. Boil them well and mash very fine.
2. Beat the yolks and whites of 8 eggs separately.
3. Mix the yolks with the loaf sugar, then add the potatoes, then the whites.
4. Lastly add 10 sweet almonds and 25 bitter almonds, blanched and pounded with rose-water.
5. Bake as you would a sponge-cake, in a moderate oven, for an hour.