Potato Pudding
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g large floury potatoes
- g sugar
- g butter
- g flour
- dl milk
- eggs
- pinch salt
- cinnamon or lemon zest
Instructions
- Boil or steam, peel and sieve the potatoes while hot.
- Work them over heat with butter, flour and milk, then add sugar, salt and aroma until well blended.
- When cooled, add yolks then whipped whites; cook in mould and serve hot.