Potato Paste

Ingredients

• Two pounds of dry floury potato
• two pounds of flour
• four ounces each of lard
• four ounces each of dripping
• two eggs
• a little warm milk
• two good teaspoonfuls of baking-powder
• two good pinches of salt

Method

1. 1

   Bake enough potatoes (in their skins), to yield two pounds of potato, which mash smoothly or pass through a sieve.

2. 2

   Rub the lard and dripping lightly into the flour, add the potato, baking powder and salt, and stir in the egg and enough milk to form a smooth paste.

3. 3

   Roll out to about one inch in thickness, cut into rounds or squares, place in a greased tin, and bake in a moderate oven, turning two or three times during the process.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 164. The excerpt below is the record exactly as published.

Potato Paste. INGREDIENTS. — Two pounds of dry floury potato, two pounds of flour, four ounces each of lard and dripping, two eggs, a little warm milk, two good teaspoonfuls of baking-powder, two good pinches of salt

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