Mashed Potatoes
From Culinary jottings, 1885
Do not waste an egg for glazing.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 250. The excerpt below is the record exactly as published.
MasLed potatoes. -n i smooth, add a little milk, as much butter as you can spare, and a little salt : form with the wooden spoon, and brown the outside in the oven. Do not let your cook waste an egg in endeavouring to glaze the outside of the mould ! A well boiled sweet onion may be mashed with the potatoes
Cook this with the app: pantry check, scaling, and the assistant.