Potatoes, Rolled
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
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 1339. The excerpt below is the record exactly as published.
Potatoes, Rolled. — Take two pounds of boiled potatoes, dry and floury. Mash them well, flavour with grated nutmeg, and beat, them up with an ounce of claa-ified butter^ a table-spoonful of sherry, and the yolks of two eggs. Make the mixtui-e into a roll, brush it over with beaten egg, sprinkle finely-grated bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.