Håkan Håkanson author of the book writes: “I found this and other very old recipes in this book when searching for dishes for a competition arranged for old Swedish dishes.”
1 kg [2,2 lb] peeled, raw potatoes
600 g [1,35 lb] sliced lightly salted pork without rind
2 dl [0,4 pt] creamy milk (50/50 milk and cream)
Salt and pepper
Butter for the mould
 Greate the potato. It’s easiest if you have big potatoes, but you can also grind the potatoes in a meat grinder. It’s faster.
 Let the grated potatoes drain off in a colander.
 Mix the grated potato with the creamy milk and eggs. Seasoning with salt and pepper.
 Pour the batter into a buttered mould. It should not be more than half a centimeter / 1/10 inchh of batter in the bottom of the mould. Put the pork slices on top of the batter and bake in the oven for 1 hour at 150-200 C / 300-390 F.