Classic Recipe -- Baked Potato Pudding

JEWISH COOKERY BOOK by Mrs. Esther Levy (1871)
(The first Jewish-American Cookbook)

BAKED POTATO PUDDING

Take half a pound of butter, half a pound of sugar, grate one pound of cold boiled potatoes, add two ounces of ground almonds, a little rose water, or whatever essence is preferred, and six eggs; beat the butter and sugar to a cream, then add the potatoes; beat the whites and yolks of the eggs separately, and add them to the other ingredients; bake it as soon as it is mixed.