It’s #Bakingfriday! Potato pie from the Netherlands

During this quarantine we are launching a new social media campaign called
#isolationbaking. Today is #Bakingfriday.

Today’s recipe from our archives is a Dutch cookbook from 1796, guarded at the Nationaal Archief in The Hague (Netherlands).

The cookbook goes by the title ‘tot smullen uitgedagh‘, which roughly translates to ‘challenged to feast’. The cookbook was written by Maarten baron van der Goes van Dirxland. He was a Dutch politician who served as government minister. His son Louis Napoleon van der Goes van Dirxland was also a minister in the Netherlands.

According to the cookbook, the recipes have an international touch. Maarten wrote on the title page that his book was born in Holland and then received further “education” in Germany, Denmark, England, Spain and France.

Maartje van de Kamp (National Archives) has cooked two recipes from the cookbook. Both are published on the personal blog of Maartje van de Kamp: Archive Chef. We are sharing with you an adaptation of a recipe for a potato pie. But be careful, it doesn’t taste as good as it looks!

Boiled potatoes: 3/4 old pounds (360 grams)
Butter: 3/8 old pounds (180 grams)
Eggs: 6
Candied orange peel: 3 shoots (36-45 grams)
Citron (candied lemon zest): 3 shoots (36-45 grams)
Sugar (to taste): 100-150 grams
Fresh yeast: spoon (12 grams)
Turban baking mold

Preheat the oven to 160 degrees.
Mash the potatoes well, you will see every lump in the cake. Cut the candied orange peel, the citron and the butter into small pieces. Butter the turban baking mold.
Put a pan on low heat, put the potato crumbs in it, stir in the six eggs, the sugar and the citron and orange zest. Then add the yeast, also in small pieces. Let the batter warm while stirring. Then add the chopped butter and stir until completely melted and the yeast is dissolved.
Pour the batter into the turban mold and let the cake bake at 160 degrees for 45 minutes. Insert a skewer at the end of the cooking time. It does not have to come out completely dry, but without batter. Will it be confiscated? Then give the cake a few more minutes. Let the cake cool in the baking mold for a while and then pour it on a plate.

Many thanks to Maartje van de Kemp for adjusting the original recipe to a modern recipe. For more information: see her blog Archive Chef (

You can find the complete original cookbook, digitized by the National Archives, on Archives Portal Europe:

Happy cooking!

Picture: courtesy of Maartje van de Kamp. Source:

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