Tart (Another Potato)

Source: Hildagonda J. Duckitt, 1891

Instructions

  1. Mix as for the potato tart before it, using 1 lb. of potatoes (weighed before peeling), 8 eggs, the sugar, the sweet almonds, and 20 bitter almonds.
  2. Line a tart-dish with puff paste and fill it with this mixture.
  3. Bake a nice brown.

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