The 1901 Cookbook Archive
No. 622 — Potato Pudding with Ham
English historical translation of Molokhovets recipe No. 622 from the 1901 Russian cookbook, retaining original methods and measures.
Beat ¼ Russian pound of butter until pale, add three whole eggs and three extra yolks, then stir in 1½ pounds of cooked sieved potatoes and ½ pound of finely chopped ham.
Mix thoroughly and transfer to a mold greased with ½ spoonful of butter. Bake in the oven.
When ready, turn out onto a dish, sprinkle with grated cheese and pour hot butter over it.
To provide
2½ spoonfuls of butter and 6 eggs, as printed 1½ Russian pounds of potatoes | ½ Russian pound of ham and 1/6 pound of cheese 1–2 spoonfuls of fresh butter |
Historical editorial note: The method calls for three whole eggs and three yolks and begins with ¼ pound of butter; the supply table lists six eggs and 2½ spoonfuls of butter.
Original source: Read Russian recipe No. 622. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.