Potato Cakes

Ingredients

• eighteen large potatoes
• six yolks of raw eggs
• half a pint of good rich cream
• 1/2 lb. of very fresh butter
• one teaspoonful of salt
• one salt-spoonful of white pepper
• one level teaspoonful of powdered sugar
• 1 lb. of Parmesan cheese, freshly grated
• the white of an egg, beaten stiff

Method

1. 1

   Bake potatoes for one hour, remove skin, press through a fine strainer.

2. 2

   Mix yolks, cream, butter, salt, pepper, sugar, and cheese.

3. 3

   Add beaten egg, butter tin moulds, fill two-thirds full, bake in warm oven for eighteen minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 477. The excerpt below is the record exactly as published.

Potato Cakes. — Wash and dry eigh- teen large potatoes, bake them for one hour, remove the skin, press them through a fine strainer. Mix six yolks of raw eggs with half a pint of good rich cream; add to the potatoes with l/\ lb. of very fresh butter. Season with one teaspoonful of salt, one salt -spoonful of white pepper, one level teaspoonful of pow- dered sugar ; mix well with a wooden spoon ; add, a little at a time, lb. of Parmesan cheese, freshly grated. Finish by adding the white of an egg, beaten stiff

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