Potato Cake, Sweet. — Bake the re-
quired number of potatoes, and when they are
done enough, burst them, and scoop out the
contents with a spoon. Crush them until they
are quite smooth, and weigh them. Mix with
half a pound of potato two ounces of powdered
sugar, a little candied-peel cut into thin strips,
and the well-beaten yolks of three eggs. When
these ingredients are thoroughly blended, add
the whites of the eggs beaten to a firm froth.
Put the mixture into a buttered dish, sift a
little sugar over the surface, and bake in a
brisk oven. Serve the cake hot in the dish in
which it was baked. Time to bake, about haL£
an hour. Probable cost, lOd. Sufficient for
four or five persons.
Potato Cake, Sweet (another way).—
Take a quarter of a pound of boiled potatoes,
dry and floury, and beat them to flour. Mix
with this one ounce of ground rice, an ounce of
sweet almonds and four bitter ones blanched
and pounded together, and thi-ee ounces of
sugar rubbed upon a fresh lemon for a few
minutes to extract the flavour and then
crushed to powder. Mix these dry ingre-
dients thoroughly, and stir into them the well-
beaten yolks of five eggs. Beat the mixture
for five or six minutes, and add the whites of
the eggs beaten to a firm froth. Turn the
paste into a well-buttered tin, and bake in a
brisk oven for about forty minutes. Probable
cost, 9d. Sufficient for a small cake.
Potato Cakes, — Rub two ounces of good
beef dripping and two ounces of lard into one
pound of flour, add a tea-spoonful of baking-
powder, a pinch of salt, and a pound of potato
flour✪ Potato Cakes which has been obtained by scooping out
the inside from some hot baked potatoes. Mix
these ingredients thoroughly, and stir into them
a well-beaten egg and as much lukewarm milk
as will make a smooth, light paste. Roll this
out to the thickness of an inch or an inch and a
half, and cut it into squares or rounds. Lay
these on a buttered tin, and bake in a moderate
oven. When the cakes are lightly browned on
one side, turn them upon the other. Cut them
open, butter them as soon as they are taken
out of the oven, and serve very hot. Time to
bake, about twenty minutes. Probable cost, 8d.
Sufficient for thi-ee or four persons.
Potato Cakes, German, to serve
with. Game or Poultry. — Beat up two or
three pounds of hot boiled potatoes, dry and
meal}-, with a slice of butter and two or three
eggs. Rub the mash with a wooden spoon
iintil it is quite smooth, and spread it out in a
layer about three-quarters of an inch thick.
Stamp it into shapes with an ordinary pastry-
cutter, brush these over with beaten egg, cover
with bread-crumbs, and sprinkle lightly upon
them a little grated Parmesan. Fry in hot
fat till they are lightly browned, drain them
on blotting-paper, and serve very hot. If
liked, they may be used to garnish the dish
they are to accomj^any. Time, four or five
minutes to brown the cakes. Probable cost,
lOd. Suflicieut for four or five persons.
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( 621 )
POT
Page 1311 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Potato Cake, Sweet. — Bake the required number of potatoes, and when they are done enough, burst them, and scoop out the contents with a spoon. Crush them until they are quite smooth, and weigh them. Mix with half a pound of potato two ounces of powdered sugar, a little candied-peel cut into thin strips, and the well-beaten yolks of three eggs. When these ingredients are thoroughly blended, add the whites of the eggs beaten to a firm froth. Put the mixture into a buttered dish, sift a little sugar over the surface, and bake in a brisk oven. Serve the cake hot in the dish in which it was baked. Time to bake, about half an hour. Probable cost, lOd. Sufficient for four or five persons.
Potato Cake, Sweet (another way).— Take a quarter of a pound of boiled potatoes, dry and floury, and beat them to flour. Mix with this one ounce of ground rice, an ounce of sweet almonds and four bitter ones blanched and pounded together, and three ounces of sugar rubbed upon a fresh lemon for a few minutes to extract the flavour and then crushed to powder. Mix these dry ingredients thoroughly, and stir into them the wellbeaten yolks of five eggs. Beat the mixture for five or six minutes, and add the whites of the eggs beaten to a firm froth. Turn the paste into a well-buttered tin, and bake in a brisk oven for about forty minutes. Probable cost, 9d. Sufficient for a small cake.
Potato Cakes, — Rub two ounces of good beef dripping and two ounces of lard into one pound of flour, add a tea-spoonful of baking-powder, a pinch of salt, and a pound of potato flour which has been obtained by scooping out the inside from some hot baked potatoes. Mix these ingredients thoroughly, and stir into them a well-beaten egg and as much lukewarm milk as will make a smooth, light paste. Roll this out to the thickness of an inch or an inch and a half, and cut it into squares or rounds. Lay these on a buttered tin, and bake in a moderate oven. When the cakes are lightly browned on one side, turn them upon the other. Cut them open, butter them as soon as they are taken out of the oven, and serve very hot. Time to bake, about twenty minutes. Probable cost, 8d. Sufficient for three or four persons.
Potato Cakes, German, to serve with. Game or Poultry. — Beat up two or three pounds of hot boiled potatoes, dry and mealy, with a slice of butter and two or three eggs. Rub the mash with a wooden spoon until it is quite smooth, and spread it out in a layer about three-quarters of an inch thick. Stamp it into shapes with an ordinary pastrycutter, brush these over with beaten egg, cover with bread-crumbs, and sprinkle lightly upon them a little grated Parmesan. Fry in hot fat till they are lightly browned, drain them on blotting-paper, and serve very hot. If liked, they may be used to garnish the dish they are to accompany. Time, four or five minutes to brown the cakes. Probable cost, lOd. Sufficient for four or five persons.
POT
( 621 )
POT
Records on this page
Potato CakePotato CakesPotato Cake, Sweet