vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Patties
From Harper's cook book encyclopædia, 1902
Serves 4
Savory patties can be made by adding pounded veal, ham, cream, and seasonings.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 481. 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 injured, and carefully cut off 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 flavoring, and the yolks and whites of two or three eggs beaten and added separately
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