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Potato Cakes
From Boston Cooking-School cook book, 1896
Serves 1
Or, pack potato in small buttered pan and set aside until ready for use. Turn from pan, cut in slices, roll in flour, and cook as above.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 185. The excerpt below is the record exactly as published.
POTATO CAKES Shape cold mashed potato in small cakes and rollin flour. Butter hot omelet pan, put in cakes, brown one side, turn, and brown other side, adding butter as needed to prevent burning. Or, pack potato in small buttered pan and set aside until ready for use. Turn from pan, cut in slices, roll in flour
Cook this with the app: pantry check, scaling, and the assistant.