Meat Cakes
From Berridge House recipe book, 1910
These can be coated with milk and flour, and fried in shallow fat.
Presented as published in 1910. 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 Berridge House recipe book (1910), page 10. The excerpt below is the record exactly as published.
Meat Cakes \ lb. cold meat, egg and crumbs, \ lb. mashed potatoes, i oz. melted fat, salt, pepper, stock or egg to bind
Cook this with the app: pantry check, scaling, and the assistant.