Potato Cutlets
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.
Potato Cutlets. Put some cold boiled potatoes into a basin, beat them to a smooth pulp, and to every pound add one ounce of warmed butter, salt, pepper, and a tablespoonful each of minced parsley and finely chopped onion, and one well-beaten egg. Mix all these together thoroughly, and then allow the mixture to get quite cold, then make it up into neat cutlet shapes. Brush over with beaten egg and coat thickly with grated cheese,
Cook this with the app: pantry check, scaling, and the assistant.