Potato Cakes

Ingredients

• mashed left from dinner
• plenty of flour on the outside

Method

1. 1

   Press cold mashed potatoes into little pats like biscuits, coating with flour.

2. 2

   Brown each side in a frying pan with a little drippings or butter.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 142. The excerpt below is the record exactly as published.

Potato cakes (mashed leftfrom dinner, 2 cents.) French rolls, thirty-five (3 lbs flour, etc.. 15 cents.) Milk (4 qts, 12 cents.; Butter \}/2. lb, 10 cents.) Coffee and tea (8 cents.) Cream to coffee and oatmeal (i pint, 10 cents.) Eggs, I order 3. 96 cents. 16 persons; 6- cents a plate. 523— Potato Cakes op Pats. "It is a pretty good supper bill-of- fare, but what makes the codfish in cre^m so dark?" That is what the chief cook of the New Hebrides Hotel wanted to know when he stopped one night on his travels — not at this house where cream is plenty but at the Sapolio City_ House. No doubt but he makes it so himself and thinks it is quite a luxury, but very few do. One trouble was, the milk was skimmed milk and halt water, besides, and wouldn't look like cream under any circumstances, and, to make it worse the codfish had never been steeped to freshen and whiten it. If the fish has been forgotten over-night put it in a large pot of cold water as soon as you remember it and let it slowly get warm over a slack fire. Before it becomes hot enough to cook it pour away that salt water and fill up again with cold and do as before, and the third time let it boil up. Pick it apart in cold water and^ it will not only be fresh enough but quite white. Put It in a sauceparT with good milk, a little butter, add a very little flour, thickening when it boils. All cold mashed potatoes can be used by^ pressing them into little pats like bis- cuits with plenty of flour on the outside

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