Potato Cake

Ingredients

• a saucepan of good floury potatoes
• one egg
• a little salt

Method

1. 1

   Boil potatoes; peel while hot and set aside until cool enough to handle; then break them with your hands and knead well, adding a little salt.

2. 2

   Form into a round and cook on top of stove, turning frequently.

3. 3

   When done, cut in quarters; slit these and butter while hot.

Nutrition per serving

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 13. The excerpt below is the record exactly as published.

Potato Cake Boil a saucepan of good floury potatoes; peel while hot and set aside until cool enough to handle; then break them with your hands and as they become sticky and moist, dredge a little flour over your fingers. Do not use more flour than is neces- sary. Knead well, adding a little salt; then form it into the round of frying-pan and have it about two inches thick and let cook on top of stove, turning frequently. When done, which will be in half an hour, cut in quarters; slit these and butter while hot. Potato Balls To one pint mashed and seasoned potatoes add part of an egg, well beaten. Mix thoroughly and roll into balls. Brush ■t these over with remaining egg. Dip in cracker or bread crumbs and bake in buttered pan until brown. 36 The Toronto Cook Book Apple Johnny Cake One pint white meal, two tablespoons sugar, one-half tea- spoon salt, two teaspoons baking powder, milk enough to make quite soft, three apples, pared and sliced; bake in shallow cake pans thirty minutes. Sponge Corn Cake One cup Indian meal, one-half cup flour, one-half teaspoon salt, two tablespoons of baking powder, one tablespoon sugar, one tablespoon melted butter, yolks of two eggs and white of one egg

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