Potato Cakes

Ingredients

• two ounces of beef dripping
• two ounces of lard
• one pound of flour
• a teaspoonful of baking-powder
• a pound of cold boiled and baked potatoes
• one well-beaten egg
• as much lukewarm milk as will make a smooth light paste

Method

1. 1

   Rub dripping and lard into flour, add baking powder and mashed potatoes.

2. 2

   Mix with beaten egg and enough milk for a smooth paste.

3. 3

   Roll out and cut into shapes, bake in a buttered tin.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 32. The excerpt below is the record exactly as published.

Potato Cakes. Rub two ounces of beef dripping and two ounces of lard into one pound of flour. Add a teaspoonful of baking-powder and a pound of cold boiled and baked potatoes. Mix thoroughly with one well-beaten egg, and as much lukewarm milk as will make a smooth light paste

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