Potato Puree

Ingredients

• a pound of good regents
• a quarter of a pint of good broth or thick cream
• two ounces of butter
• a little pepper

Method

1. 1

   Peel, wash, boil, and drain the potatoes.

2. 2

   Beat with a fork, stir in broth or cream, and pass through a sieve.

3. 3

   Heat with butter and serve with delicately-broiled cutlets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1324. The excerpt below is the record exactly as published.

potato puree ; then put a thin layer of ham, dressed veal, or anything else preferred, which cover with potato ; then put a layer of meat again, and so on till the mould is filled. Bake the pudding for an hour, loosen the sides carefully with a knife, and turn out carefully that it may not break. Potato Puddings (Count Eumford's Ke- cipes). — 1. Mix together twelve ounces of boiled mashed potatoes, one ounce of suet, one ounce (a sixteenth of a pint) of milk, and one ounce of cheese. The suet and cheese to be melted, or chopped as fine as possible. Add as much hot water as will convert the whole into I a tolerably stiff mass ; then bake it for a short I time in an earthen dish, either in front of the j fire or in an oven. 2. Twelve ounces of mashed 1 potatoes, one ounce of milk, and one ounce { of suet, with salt. Mix and bake as before. j 3. Twelve ounces of mashed potatoes, one ounce I of red herring chopped fine or bruised in a I mortar. Mix and bake. 4. Twelve ounces of I mashed potatoes, one ounce of suet, and one ounce of hung beef grated or cho^jped fine. Mix and bake. Potato Puffs.— Put three table-spoonfuls of new milk into a clean saucepan with a couple of ounces of fresh butter, the thin finely -minced rind of a small lemon, and two table-spoonfuls of sifted sugar. Let the milk heat very gently until the butter is dissolved. Add gradually three ounces of boiled potatoes, dry and floury, and beat the mixture until it is light and per- fectly free from lumps. Stir in the well-beaten yolks of three eggs, and just before the puffs are to be baked the whites whisked to affirm froth. Butter some small patty-j^ans. Put the mixture into them, and bake in a well-heated oven. Sift powdered sugar thickly over them, and serve very hot. Time to bake, about twenty minutes. Probable cost, 8d. Suf- ficient for half a dozen puffs. Potato Puffs (another way) — Bake two large potatoes. When done enough, burst them open and scoop out the contents with a spoon. Beat them until quite smooth, and mix with them two ounces of flour, a pinch of salt, a little grated nutmeg, a heaped table-spoonful of sugar, half an ounce of butter, and a well- beaten egg. Divide the mixture into small cakes, fry them in hot fat till they are nicely browned, drain them on blotting paper, and serve very hot. Send white sauce to table with them. Time to fry, four or five minutes. Probable cost, 3d. Sufficient for one person. Potato, Pviree of.— Peel and wash a pound of good regents. Boil and di-ain them, and beat them up with a fork. Stir in with them a quarter of a pint of good broth or thick cream, and pass them through a wire sieve. Put the juice into a saucepan with two ounces of butter and a little pepper

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