Potato Pudding

from my Aunt Lois's massive collection. Date on note paper says 1918. It
has 3 blue starts on it. According to my Aunt Barbara, anything in my Aunt
Lois's collection with blue stars on it meant it was a "keeper". I make
this on a regular basis and it is very good.

3 large potatoes
3 eggs, separated
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon salt
1 cup heavy cream
3 tablespoons fresh lemon juice
1 teaspoon fresh grated lemon zest

Boil, mash and cool the potatoes. Mix with egg yolks. When well blended,
add egg whites, (which have been well beaten and combined with sugar)
flour, salt, cream, and lemon, juice and grated rind. Bake in a buttered
dish in a 350 oven for 30 minutes. Serve with sugar and cream. I have
added fresh berries to the top and it's really good that way as well.


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