Potato Whip
From The new practical housekeeping, 1890
Serves 2
For extra richness, use whites of two more eggs.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 453. The excerpt below is the record exactly as published.
Potato Whip. — Take a pint of steamed potatoes and whip them i;6ry %^i with a silver fork, adding half cup cream or milK, two tablespoons butter, yolks two eggs and seasoning to taste. When as light as a feather add the well-frothed whites
Cook this with the app: pantry check, scaling, and the assistant.