Potato Cheese-Cakes
From The handy dictionary of cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 75. The excerpt below is the record exactly as published.
Potato Cheese-Cakes. Take six ounces of boiled potatoes, pass them through a sieve ; then mix with them four ounces of candied peel finely cut up, four ounces of sugar, four ounces of butter, and two tablespoonfuls of cream
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