Potato Pyramids

Ingredients

• 1 lb. mashed potatoes
• 2 tablespoons flour
• 2 tablespoons finely-chopped cooked onions
• 2 tablespoons grated cheese
• Add salt and pepper to taste
• if liked, a little curry powder

Method

1. 1

   Shape into pyramids on a greased tin or a fire-proof dish and bake until nicely browned (about 1 hour).

Nutrition per serving

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 102. The excerpt below is the record exactly as published.

Potato Pyramids or Poiato and Carrot Pyramids - STANDARD RECIPE : — To li 11)S. mashed potatoes, beat in 2 tablespoons flour. 2 tablespoons finely-chopped cooked onions,' 2 tablespoons grated cheese ; Add salt and pepper to taste and, if liked, a little curry powder. Shape into pyramids on a greased tin or a fire- proof dish and bake until nicely browned (about j hour). Variation. — A variation of this may he made by using : — rib. mashed potatoes and h lb. mashed and sliced cooked carrot. Potato Croquettes.— Standard Recipe: — To 1 ’ lbs. mashed potatoes work in 2 tablespoons flour, the yolk of one egc. Season well and shape inn 1 i : 1 1 e e§fn-$izc< T r o ! K Flour them well and fry until a golden-brown colour. Variations. — Attractive variations to this may be made by adding one of the following : — 2 tablespoons finely-chopped cooked oniun . 2 tablespoons grated cheese or any minced meat or Hiked fish or cooked smoked haddock- : finely flaked or chopped. Stuffed Potatoes (another excellent way of using up small remains of meat, fish. kc.). Standard Recite. — ellipse large potatoes of uniform size and wash and scrub them well. Bake them, cut off a piece lengthwise and scoop out the inside of the potato. 3Iash this with a little cook- ing fat and milk, arid minced cooked meat or cooked flaked fish, anchovy or other sauce, such as egg sauce, shrimp sauce or parsley sauce or. if vo i fat. lie place the mixture in tlie potato mul cover with the piecs which have been previously re- moved* reheat and s rve hot. V Ait i A t ions — A variation of this mav be made by lining1 the seooi cl out potato with the mashed potato mixture, then bre king a fresh egg carefully into the autre and baking until just set. This makes a substantial dish. A further variation would be to use a tillet of cooked iisli cover* il with well-flavoured white sauce instead of an egg. Potato and Cabbage Cakes.— Mix .j lb. mashed potatoes

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