RUMANIAN POTATO PUDDING.
Ingredients: 21bs. potatoes, Jib. cream-cheese, 3 or 2 eggs, 1 cupful milk, 1 Jablespoonful butter, salt, breadcrumbs obtained by thoroughly toasting bread in the oven and pounding to a powder. Boil the .potatoes in their jackets, peel, and dut into slices Well grease a fireproof dish and sprinkle thickly ■with breadcrumbs; arrange a layer of potatoes in it and sprinkle lightly with salt. Over the potato layer, spread one of ercam-cheese salted to taste. Put potatoes again, salt, cheese, and so on, finishing with potatoes. ' When all is used up, beat the eggs very well, add to them the milk, the melted butter, the salt to taste,’ and pour this mixture over the ingredients ifr the dish. Bake in a moderate oven for about 20 minutes. Serve hot in the same dish.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/PUP19291224.2.4
Bibliographic details
Putaruru Press, Volume VII, Issue 320, 24 December 1929, Page 2
Word Count
135RUMANIAN POTATO PUDDING. Putaruru Press, Volume VII, Issue 320, 24 December 1929, Page 2
Using This Item
Stuff Ltd is the copyright owner for the Putaruru Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in