Potato Pudding

Instructions

1. With a pound and a quarter of fine mealy potatoes, boiled very dry, and mashed perfectly smooth while hot, mix three ounces of butter, five or six of sugar, five eggs, a few grains of salt, and the grated rind of a small lemon.
2. Pour the mixture into a well-buttered dish, and bake it in a moderate oven for nearly three-quarters of an hour.
3. It should be turned out and sent to table with fine sugar sifted over it; or for variety, red currant jelly, or any other preserve, may be spread on it as soon as it is dished.
4. Proportions: Potatoes, 1-1/4 lb.; butter, 3 oz.; sugar, 5 or 6 oz.; eggs, 5 or 6; lemon-rind, 1; salt, few grains: 40 to 45 minutes.
5. Note: when cold, this pudding eats like cake, and may be served as such, omitting, of course, the sugar or preserve when it is dished.