vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Patties
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake: 12-15 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1321. The excerpt below is the record exactly as published.
Potato Patties. — Take as many large well-shaped potatoes as it is intended there should be patties, wash them well, and bake them. Take them out before they are quite done enough, so that the skin may not be in- jured, and carefully cut oft' the top, and scoop out the inside with a spoon. Mix with the floury part two or three spoonfuls of thick cream, a little piece of butter, and a pinch of salt, together with sugar, lemon or cinnamon flavouring, and the yolks and whites of two or three eggs
Cook this with the app: pantry check, scaling, and the assistant.