Potato Cakes
From Bread, cakes, and biscuits, 1902
Use skim milk or half milk and half water for mixing.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 85. The excerpt below is the record exactly as published.
four large potatoes in their skins, press out all their contents, and mix with this 2oz. of butter or clarified dripping and a little water, beating it well together. Now put 31b. of flour into a basin, make a hollow in the centre with your knuckles, and into this drop the mashed potato, two whole eggs, and, lastly loz. of dried yeast previously creamed with a teaspoonful of sugar and dissolved in a pint of tepid milk. Knead this all together with as much water as will produce a very soft dough, and let it rise for several hours. When sufficiently risen, put this dough into well-buttered rings, and again let it rise before baking. About half a teaspoonful of salt
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