Potato Cakes à la Limerick

Ingredients

• 1 quart of potatoes
• 1 quart of water
• 1 tablespoonful salt
• 1 tablespoonful flour
• 4 ounces fine-cut larding pork

Method

1. 1

   Boil the potatoes with water and salt.

2. 2

   Drain and mash, mix with flour.

3. 3

   Form into flat cakes, make rills on top, fry in pork over fire till light brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 309. The excerpt below is the record exactly as published.

1 tablespoonful fiour and a little fine-chopped parsley, form the preparation into small balls the size of a hickory nut ; dip in beaten egg, roll in fresh grated bread crumbs, and fry to a fine golden color in hot fat, the same as crullers. Potatoes h la Teutonia. — Peel, wash, and boil 8 medium- sized potatoes in 1 quart water and 1 tablespoonful salt When done drain and press through a sieve or a potato press ; mix with 1 table- VEGETABLES. 461 spoonfal batter the yolks of 2 eggs, season with 7a teaspoonful white pepper, the same of nutmeg and salt. Form the prepara- tion first into balls, then into pyramids, brush them over with beaten egg, set on a battered tin, and bake to a fine golden color in a hot oven ; then serve, and stick on top of each a small sprig of parsley. Potatoes ft la Duehesse. — Place 8 well-washed large potatoes in a hot oven and bake till done ; then remove the skin and mash fine ; mix with 1 ounce butter, 1 even tablespoonf ul salt, Va tea- spoonful pepper, and the yolks of 2 eggs. Place the potatoes on a molding board, roll them out, Y4 inch thick, and cut into 2-inch- square pieces ; cut each square diagonally in half ; lay in a buttered pan, brush over with beaten eggs, and bake to a fine golden color in a hot oven ; use for garnishing, the same as bread crotitons. Potato Cakes ft la Limerick. — Boil 1 quart of potatoes with 1 quart of water and 1 tablespoonful salt ; when done, drain and mash ; mix with 1 tablespoonful fiour. Form into round fiat cakes, make 3 rills on top of each with the back of a knife. Place a fry- ing pan with 4 ounces fine-cut larding pork

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