Potato Gateau
From The victory cookery book, 1918
The whole can be covered with paste or with strips of paste in trellis fashion, according to taste.
Presented as published in 1918. 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 victory cookery book (1918) by Peel, C. S. Mrs, page 50. The excerpt below is the record exactly as published.
Potato Gateau Materials.—4 oz. dry mashed potato, 1 oz. fat, 1 oz. sugar, 1 gill of milk, 1 beaten egg, flavouring to taste, 1 oz. corn flour or other starch, 1 tablespoonful of jam, some _ pie crust (see p. 181)
Cook this with the app: pantry check, scaling, and the assistant.