Potato Snow

Ingredients

• five or six good-sized potatoes
• loz. of butter or dripping
• half a gill of milk
• one raw egg yolk
• pepper and salt to taste

Method

1. 1

   Boil or steam the potatoes, drain and sieve them.

2. 2

   Moisten with butter or dripping, milk, and egg yolk, then mix well.

3. 3

   Pat out into mounds and bake until nicely colored and hot.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 32. The excerpt below is the record exactly as published.

potato snow. Many cannot eat fried sausages can enjoy them thus, but the success de]3ends entirely on the slowness of the cooking. Sausages, Fried. — Prick the sausages well, melt a little beef dripping in the frying-pan, and fry very gently over a low fire for at least half an hour. Remember, like all white meat, pork requires thorough cooking or it is most unwholesome. In- deed, many people have the sausages boiled for five minutes or so before frying, as they consider this takes off the richness. Sausages may also be baked after pricking them, if laid in a well-greased baking tin and cooked very gently in a moderate oven. In any case a garnish of mashed potato is an improve- ment. For this boil or steam five or six good-sized potatoes, drain and sieve them, moisten with loz. of butter or dripping, half a gill of milk, and one raw egg yolk, with pepper and salt to taste

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