Potato Cakes

Ingredients

• Rub 4oz. of clarified dripping
• lib. of flour
• lib. of mashed mealy potatoes
• an egg
• a teaspoonful of baking powder
• a pinch of salt
• as much tepid milk as will mix it

Method

1. 1

   Rub clarified dripping into flour, then work in mashed potatoes, egg, baking powder, salt, and enough tepid milk to make a smooth paste.

2. 2

   Shape into rounds, cut into triangles, and bake in a hot oven or on a girdle.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 63. The excerpt below is the record exactly as published.

lib. of flour ; then mix in ilb. well washed and dried currants, the same of sultanas or stoned raisins, two teaspoonfuls of mixed spice, the finely-grated rind of one lemon, a teaspoonful of car- bonate of soda on to which has been poured a quarter pint of heated porter, and four eggs broken (not beaten) into the mixture ; beat altogether for twenty minutes, then bake for three hours in a slow oven. To be kept three days before use in an airtight tin. The recipes for this cake only vary slightly in detail ; for instance, in some, finely-shred candied peel is given instead of fresh lemon peel, while one adds 2oz. blanched and shred almonds to the mixture. Potato. — Rub 4oz. clarified dripping into lib. of flour, then work into it lib. of mashed mealy potatoes, an egg, a teaspoonful of baking powder, a pinch of salt, and as much tepid milk as will mix it

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