Potato Pastry
From English and French 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 English and French cookery (1890) by Percy Lindley, page 65. The excerpt below is the record exactly as published.
Potato Pastry. — Put 2 ounces of Edwards’ Desiccated Soup into a basin, pour on it \ pint of boiling water, cover, and keep warm for 15 minutes ; add 2 ounces of breadcrumbs, mix well together, place it in a pie-dish, spread over it a thick layer of nicely-mashed potato
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