1 cup white sugar
1 egg
4 cups shredded potatoes
about 1 1/2 gallons cold water (50/50 mixture)
Preheat oven to 350 degrees F (175 degrees C).
Cream together 1 cup sugar and egg. Beat in potatoes. Stir in 5 cups of water (half full, not to boil). Once mixture is fairly smooth, divide into glass and stir in salt. Chill in refrigerator at least 4 hours before serving.