Potato Rock Cakes

Ingredients

• 4 lb. dry mashed potatoes
• 1 dessertspoonful of oil or fat
• 4 oz. rice flour
• 4 oz. ordinary flour
• 2½ oz. baking powder
• 4 oz. spice
• 4 oz. sugar
• beetroot chips or fruit

Method

1. 1

   Mix the mash with the oil; add the rice flour, and let rest for 12 hours or more, then mix with the other ingredients but do not add any moisture.

2. 2

   Prepare by cutting with a fork parcels of paste, place these on a baking-sheet and spread out to make them look larger.

3. 3

   Let rest for 10 to 15 minutes, then bake in a sharp oven.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 56. The excerpt below is the record exactly as published.

4 oz. rice flour, 4 oz. self-raising flour, 4 oz. chopped baked beetroot, 1 teaspoonful ginger (heaped), 1 gill of water or milk. Method.—Mix all the ingredients together, dissolve the syrup in the moisture, add a pinch of salt. Roll on the pastry-board to form a roll, flatten slightly and cut into slices 4 inch thick. Bake on a greased — BREAD, CAKES AND SCONES 217 baking-sheet for 15 to 20 minutes. When half baked, turn over and finish cooking. _Maize Sandwich Cake — Materials —3 lb. finest maize semolina, 4 pint of milk, 2 oz. fat, 2 oz. sugar, 3 dried eggs, 4 oz. mashed potato, rind of half a lemon, a few drops of almond essence, 1 tablespoonful spirit, 4 lb. self-raising flour, juice of half a lemon. Method.—Soak the maize in the milk for 8 to 12 hours. Cream the fat and sugar, add the eggs and potato, lemon rind and almond essence, and beat to make as light as possible. Now add the maize and self- raising flour, lemon juice and spirit. Place in a cake tin or sandwich tins and bake in a moderate oven. If baked as a sandwich, spread with jam. Potato and Jam Rings Materials.—2 oz. syrup, 4 lb. potato purée, 4 oz. fat, 1 teaspoonful baking powder, 1 dried egg, } lb. rice flour, } lb. standard flour, jam for filling. Method.—Mix the syrup, potato purée, fat and egg together, beating as lightly 218 THE VICTORY COOKERY BOOK as possible. Add the rice flour, standard © flour and baking powder. Fill in a forcing- | bag with star or rose tube and force out on — to a baking-sheet, greased and dusted with | flour, to form rings. Bake in a moderate | oven. When baked, fill the centre with jam. Hot Potato Cake Materials.—1 lb. mashed potato, 2 oz. fat, i 2 oz. sugar, a pinch of salt, a little flavouring © (lemon or vanilla), 2 eggs, a few bread- — crumbs, syrup. Method.—This is made with cooked potatoes, preferably baked. Mix the potato, fat, sugar, the yolks of the eggs, salt, | and flavouring to taste, lightly fold in the | white of eggs beaten to a firm froth. Line a cake tin with fat and breadcrumbs and fill with the mixture. Bake for about | 30 minutes and serve with syrup, or if any juice is left over from the stewed fruit, boil this up and thicken with diluted potato or | corn flour to a light syrup, and use. Potato Rock Cakes Materials ——4 1b. dry mashed potatoes, 1 dessertspoonful of oil or fat, 4 oz. rice — | i | | =| s $ BREAD, CAKES AND SCONES 219 flour, 4 oz. ordinary flour, 2? oz. baking powder, 4 oz. spice, 4 oz. sugar and _ beet- root chips or frui

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