Mashed Potatoes (for Roses)

Name: Mashed Potatoes (for Roses)
Ingredients: three cups of hot riced potatoes; three tablespoons butter; one teaspoon salt; the beaten yolks of three eggs; enough hot milk; one tablespoon milk

From Fifty-two Sunday dinners, 1913

Sweet potatoes may be prepared in the same manner.

Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 49. The excerpt below is the record exactly as published.

MASHED POTATOES (FOR ROSES) To three cups of hot riced potatoes add three tablespoons butter, one teaspoon salt, the beaten yolks of three eggs and enough hot milk to allow the mixture to pass readily through the pastry-bag with rose tube attached. Shape as roses on a buttered tin sheet, brush over lightly with egg slightly beaten and diluted with one tablespoon milk

Cook this with the app: pantry check, scaling, and the assistant.