Potato Turnovers
From Cassell's dictionary of cookery, 1892
Serves 4
Time to fry: 4-5 minutes. Probable cost: 2d. each.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1330. The excerpt below is the record exactly as published.
Potato Turnovers.— Mince finely the remains of cold roast meat — beef, mutton, veal, or ham. Take away the pieces of skin and gTistle, season the mince highly with salt and cayenne, and add a small proportion of chopped pickles. Mash some cold boiled potatoes, and make them into a paste with a little flour and one or two beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.