Potato Cake

Ingredients

• half a pound of dry-floury potatoes
• three ounces of flour
• half a tea-spoonful of baking-powder
• lukewarm milk
• butter

Method

1. 1

   Crush and beat the potatoes until free from lumps.

2. 2

   Mix with flour, pepper, salt, milk, and butter to make a smooth dough.

3. 3

   Roll out, cut to size, and bake over a gentle fire, turning halfway.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1310. The excerpt below is the record exactly as published.

Potato Cake.— Take half a pound of drj- floury potatoes which have been baked or boiled and then crushed and beaten with a rolUng- pin until thej^ are quite free from lumps. Mix \\-ith them three ounces of flour and a little pepper and salt, and add to them as much luke- warm milk and butter as will make a smooth, Arm dough. Add either a little yeast or an egg, and half a tea-spoonful of baking-powder. Roll this paste out till it is about two inches thick, and then dredge a little flour over it. Cut it out to the exact size of the pan in which it is to be baked. Rub the saucepan over with butter or dripping before putting the cake into it, lay it in very carefully, cover with a plate, shake it every now and then to keep it from burning, and bake on the trivet of the stove over a gentle fire. When it is half done on one side, turn it carefully upon the other. Serve on a hot dish. Cold potatoes, if drj- and floury, may be warmed up in this way. Time to bake the cake, about half an hour. Potato Cake (another way). — Peel mealy baked potatoes, mash, and put them into a saucepan with salt, grated lemon peel, and fresh butter, stirring the whole well. Add orange-flower water, the yolks of eight eggs, the whites whisked of four, and mix the whole with the potato puree. Pour into a buttered mould, and bake. Potato Cake, Sweet. — Bake the re- quired number of potatoes, and when they are done enough, burst them, and scoop out the contents with a spoon. Crush them until they are quite smooth, and weigh them. Mix with half a pound of potato two ounces of powdered sugar, a little candied-peel cut into thin strips, and the well-beaten yolks of three eggs. When these ingredients are thoroughly blended, add the whites of the eggs beaten to a firm froth. Put the mixture into a buttered dish, sift a little sugar over the surface, and bake in a brisk oven. Serve the cake hot in the dish in which it was baked. Time to bake, about haL£ an hour. Probable cost, lOd. Sufficient for four or five persons. Potato Cake, Sweet (another way).— Take a quarter of a pound of boiled potatoes, dry and floury, and beat them to flour. Mix with this one ounce of ground rice, an ounce of sweet almonds and four bitter ones blanched and pounded together, and thi-ee ounces of sugar rubbed upon a fresh lemon for a few minutes to extract the flavour and then crushed to powder. Mix these dry ingre- dients thoroughly, and stir into them the well- beaten yolks of five eggs. Beat the mixture for five or six minutes, and add the whites of the eggs beaten to a firm froth. Turn the paste into a well-buttered tin, and bake in a brisk oven for about forty minutes. Probable cost, 9d. Sufficient for a small cake. Potato Cakes, — Rub two ounces of good beef dripping and two ounces of lard into one pound of flour, add a tea-spoonful of baking- powder, a pinch of salt, and a pound of potato flour which has been obtained by scooping out the inside from some hot baked potatoes. Mix these ingredients thoroughly, and stir into them a well-beaten egg and as much lukewarm milk

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