Potato Pudding
Mash twelve large boiled potatoes in a sauce-pan with four ounces of butter, two tumblers of cream, a pinch of salt, and a tablespoonful of flour. Then rub through a sieve, adding four ounces of white powdered sugar, a little cinnamon, the yolks of four eggs, with their whites beaten to a froth. Mix well, put into a well-buttered mould thickly sprinkled with bread-crumbs, and bake for three-quarters of an hour until browned.