Lentil and Potato Cakes
From Cookery for every household, 1914
Serves 1
Cooked rice may be used instead of potatoes. Sufficient for 3 or 4 persons. Probable cost, 4d.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 276. The excerpt below is the record exactly as published.
Lentil and Potato Cakes 1 cupful cooked lentils. 1 cupful cooked potatoes. 1 table-sp. butter or fat. Pepper and salt. i tea-sp. powdered herbs. A squeeze of lemon juice. A little flour. Egg and bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.