Potato Cakes

Ingredients

• Warm cold mashed potatoes
• enough hot milk to soften them

Method

1. 1

   Make into cakes or balls and fry brown in hot fat.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 54. The excerpt below is the record exactly as published.

POTATO CAKES WITH EGGS. Bake nice potatoes till perfectly tender; peel, mash thoroughly, and to each pint allow the yolks of two eggs which have been boiled until mealy, then rubbed perfectly smooth through a fine wire sieve, and one-half cup of rich milk. Add salt to taste, mix all well together, form the potato into small cakes, place them on oiled tins, and brown ten or fifteen minutes in the oven. CHICKEN AND POTATO CAKES. These are made from the remains of Sunday's dinner. Mince fine all the chicken remaining, add to it the cold mashed potatoes, bind with an egg, and perhaps also a little flour will be necessary. Drop from a large spoon on a well-buttered baking pan, and bake until a light brown. Arrange on a platter with the chicken gravy reheated surrounding them. A pretty effect can be produced by sprinkling the top of each cake with a bit of the yolk of a hard-boiled egg pressed through a ricer. The white can be minced fine and added to the gravy. MASHED POTATOES. Boil one pint of potatoes without peeling, until per- fectly done. Peel them while hot. Mash them up with one tablespoonful of butter until entirely free from lumps ; salt and pepper to taste ; add the yolk of a raw egg and moisten with rich, hot milk. Beat with a fork until light, and run them through a sieve or colander into a deep dish, letting it fall in a mound. POTATO DOUGHNOTS. Mash cold boiled potatoes and season them with salt, pepper, finely minced onion, chopped parsley and grated ham. Roll into balls, dip in beaten egg, roll in cracker crumbs and fry in boiling fat. The Complete Cook Book. 117 STUFFED POTATOES. Boil six potatoes of uniform size. When done and still hot, cut off a small end from each potato. Scoop out the inside into a hot bowl; mash and add two table- spoonfuls of butter, one-half cup of hot milk, one tea- spoonful of finely chopped parsley, salt and pepper to taste. Beat the whites of two eggs stiff and mix it with the potato. Fill the skins a little above the edge; brush the top with yolk of egg and dust with cracker crumbs. Place a very small piece of breakfast bacon on top of each one, and set in the oven until the crumbs are a golden brown. Cheese or grated ham are also nice to add. Sometimes the skin is stuffed with cod- fish or sausage meat. SCALLOPED POTATOES. Two cupfuls of raw, finely sliced potatoes, one chopped onion, a tablespoonful of chopped parsley, and a tablespoonful of butter. Butter a deep dish and put in a layer of potatoes sprinkled with salt, pepper, but- ter, onion and parsley, and so continue to the top. Bring a pint of milk to the boiling point, add a large tablespoonful of flour stirred until smooth in a little cold milk, pour over the potatoes and bake in hot oven until tender. POTATO CAKES. Warm cold mashed potatoes ; add enough hot milk to soften them

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