Potato Rissoles

Ingredients

• potatoes
• butter
• salt
• pepper
• a raw egg

Method

1. 1

   Mash potatoes and mix with butter, salt, pepper, and raw egg; form into small cakes, brush with beaten egg, and bake until golden brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 526. The excerpt below is the record exactly as published.

POTATO RISSOLES. Take potatoes ana mash them fine ; mix with them butter, salt, pep- per and a raw egg ; pour the potatoes on a plate and form them with a knife into small cakes; lay them on a buttered tin ; brush them over the top with an egg, beaten up with a teaspoonful of cold water, and color golden brown in a moderate oven. POTATO ROSES. Pare carefully with a thin penknife some peeled potatoes round and round until all of each potato is pared to the center. Do not try to cut the slices too thin or they will break. Place in a wire basket and dip in boiling lard. They are a handsome garnish. SWEET POTATOES. Select those of uniform size ; parboil them with the skins on ; peel and lay in baking-pan. Bake until soft to the grasp, glazing with but- ter just before you take them up. BAKED SWEET POTATOES. Take medium-sized, perfect potatoes and boil them until nearly done ; take them from the water, peel them smoothly and carefully and slice them lengthwise into a queensware pudding dish ; add a reasonable portion of good butter ; sprinkle over them two or three tablespoonfuls of granulated sugar and finish cooking them in the oven. Serve hot. TOSSED POTATOES. Boil some potatoes in their jackets; peel them and cut into small pieces. Toss them over the fire in a mixture of cream and butter rolled in flour, pepper

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