Potato Buns
From The victory cookery book, 1918
Presented as published in 1918. 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 The victory cookery book (1918) by Peel, C. S. Mrs, page 57. The excerpt below is the record exactly as published.
Potato Buns _ Materials ——3 \b. mashed potato, 4 oz. rice flour, 4 lb. ordinary yeast dough, } oz. sugar, a little spice, 1 oz. liquid fat, fruit or beetroot chips. Method.—Mix the potato with the rice flour and let this rest for 12 hours or more. A natural ferment will change part of the starch into sugar, and the paste will be quite sweet after that time. To the bread dough add the prepared mixture, spice, sugar and the liquid fat or oil, fruit or beetroot chips. Shape into buns, place on greased tins dusted with flour, cover and let fully prove, then bake in a hot oven for 15 to 20 minutes. Potato Rolls Materials—i lb. bread dough, 1 lb. mashed potatoes, } oz. fat, 1 egg, a little salt. Method.—Mix the ingredients into a stiff paste and form into rolls. Place on a cloth sprinkled thickly with rice flour (this must be used again), allow to rise, not quite full, turn over on the baking-sheet, and then bake 909 THE VICTORY COOKERY BOOK _ in a hot oven. These can be made with | baking powder, in which case leave for 10 to | 15 minutes before baking. The rolls flattened with a rolling- ‘pin, | lightly spread with beetroot or other jam, © rolled and baked, are good for children’ s teas. | Potato Scones Materials.—1 lb. dry mashed potatoes, 1 oz. fat, 1 white of egg, a little salt, 3 lb. | self-raising flour. | Method.—Mix the ingredients together, adding moisture, if necessary, to make a soft dough. Shape into scones, and allow to | rest for 10 to 15 minutes, then bake in the | oven or on the hot-plate or girdle. If the scones are baked in a frying-pan | covered with a lid, they are then kept free | from draught during the cooking and are | very successful. When risen, turn over, and | finish baking. | Drop Scones Materials —4 lb. dry mashed potato, 1 | whole beaten egg, 4 lb. prepared flour, a _ little water and milk, a little salt and a pinch — of sugar. | Method.—Mix the potato, egg, flour, sult | BREAD, CAKES AND SCONES 223 and sugar with sufficient water and milk to make a stiff batter. Drop the mixture on a lightly greased hot-plate or in a frying- pan, and, when set, turn over, but do not let them rest too long on one side. Potatoes lose body in the cooking; it is, therefore, better that all paste made with potato should be kept firm, that is without much liquid. Maize and Potato Bread (A BREAD OF WHICH ONE CANNOT EAT Mucx) Materials.—1 lb. potatoes, 4 oz. salt, 4 lb. maize semolina, 14 lb. flour, 1 oz. yeast, 4 oz. rice flour. Method.—Boil the potatoes and 4 oz. of salt in water. When done, drain (reserve the water) and mash. Return the potato to - the liquid, which should be 1 pint. Boil again, and add the maize, cooking until all moisture has been absorbed. Place in a tin or double cooker and steam for 1 hour. Prepare a bread dough with the flour, yeast and 4 oz. salt. When the maize is cooked, turn out and allow to cool until just tepid, then mix with the bread dough. Shape into loaves, and place in greased bread tins, 224 THE vires, COOKERY BOOK using the rice flour in the shaping. — This — : will give 4} Ib. of bread, which will keep © well and is very satisfying. Potato Toast Materials.—6 oz. mashed potatoes, dry — and warm, 1 oz. rice flour, half-teaspoonful — of baking powder, a little salt. Method.—Mix together, spread on a greased and floured baking-sheet, and bake. — Cut into squares, and then toast in the oven. Or mix 1 lb. of mashed potatoes with 1 beaten egg (fresh or dried), season, and then © spread out on a greased and floured baking- sheet. Prick all over, bake in the oven until a golden brown, cut into squares or fingers, — and dry in the oven. Haricot Beans and Rice Biscuits Materials.—Same ingredients as in the recipe on p. 181, adding 4 oz. rice flour. | Method.—Add sufficient rice flour to the other ingredients to form a fairly stiff paste. Roll out, and cut with a tin lid. Place ona — baking-sheet ; prick with a skewer, and bake — till crisp. | CHAPTER X SUNDRIES, INCLUDING POCKET LUNCHES AND INVALID DISHES tS What is asked of our fighting men? Their lives—their limbs. What is asked of us? Economy in Food and in Fuel. . 226 CHAPTER X SUNDRIES, INCLUDING POCKET LUNCHES AND INVALID DISHES Beetroot Jam Maiterials.—2 \b. beetroot, 1 oz. sago, + lb. raspberry or other strongly flavoured jam, a little almond essence or raspberry ‘flavour, cochineal. Method.—Roll the beetroot in a sheet of paper and bake like a baked potato, or place in a tin after thoroughly scrubbing and washing, but do not break the skin, or the beet will bleed. Allow about 2 hours to cook. When done, peel and pass through a mincing-machine until quite fine. Soak the sago for 12 hours or more in 1 pint of cold water, then boil until clear, and add the beetroot. This should be done in a preserving-pan. Then add the jam, and boil on until thick enough, and then add the flavouring, and pour into jars. This jam will keep for a week, but if desired - 227 998 THE VICTORY COOKERY BOOK to preserve for longer, the jars must be — placed in water and slowly boiled until at | boiling heat right through—about 20 minutes. — Then cook at once. The jam will then | keep like any preserve, and, when opened, — will remain good for 3 days. Red Currant Jelly (Imitation) Materials —2 oz. tapioca, 1 lb. grated beetroot, 2 bundles of forced rhubarb, 4 to | 8 oz. sugar
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