POTATO CAKE
Take a dozen good-sized potatoes and hake them in the oven till done, then peel and put them into a saucepan with a little salt and grated lemon-peel; set them upon the stove and put in a piece of fresh butter and stir the whole; add a little cream and sugar, still continuing to stir them; then let them cool a little and add some orange-flower water, eight yolks of eggs and four only of whites, whisked into froth; heat up the whole together and mix it with the potato puree. Butter a mould and sprinkle it with bread-crumbs; pour in the paste, place the pan upon hot cinders, with fire upon the lid, and let it remain for three-quarters of an hour, or it may be baked in an oven.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
