Sweet or Irish Potato Puffs

Ingredients

• two eggs
• one-quarter cup of sweet butter
• one cup of hot milk
• salt to taste
• sugar and nutmeg to taste

Method

1. 1

   Mash boiled potatoes, mix with beaten eggs, butter, and hot milk.

2. 2

   Season accordingly, form into balls, place on buttered tins, brush with beaten egg, and brown in a hot oven.

Nutrition per serving

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 54. The excerpt below is the record exactly as published.

SWEET OR IRISH POTATO PUFFS. Mash well-boiled potatoes and mix with them two eggs well beaten, one-quarter cup of sweet butter and one cup of hot milk. Season Irish potatoes with salt and season sweet potatoes with sugar and nutmeg to taste. Form into balls and place on buttered tins. Brush them over with an egg well beaten and brown in a hot oven. SOUTHERN SLICED SWEET POTATOES. Cover the bottom of a baking dish with slices of boiled sweet potatoes. Season with salt, butter, nut- meg and brown sugar. Put in another layer and sea- son and continue until the dish is full. Pour over it one-half cup of water and a pinch of cloves and set in oven twenty or thirty minutes. POTATO DUMPLINGS. Boil eight peeled potatoes with one quart of water, one tablespoonful of salt till done, then press them through a potato press; add one tablespoonful of butter; mix well and let stand till cold, then add two heaping table- spoonfuls of flour, the yolks of three eggs ; form this into small balls the size of an egg; roll in flour and boil in a large saucepan of salted water ten minutest remove with a skimmer and serve. DELICIOUS CREAMED POTATOES. Take a small piece of butter, put it into frying pan. When it begins to bubble add one teaspoonful of flour, a little salt, and a dash of white pepper; stir well together, then add a pint of milk ; cook a few minutes. Cut potatoes into small dice and add to the cream. Let them cook until thoroughly heated. ROASTED POTATOES. Potatoes are much more rich and mealy roasted than cooked in any other way. Wash them very carefully, dry with a cloth, and wrap in tissue paper; bury in ii6 The Complete Cook Book. ashes not too hot, then cover with coals and roast until tender. The coals will need renewing occasionally, unless the roasting is done very close to the main fire. POTATO CAKES WITH EGGS. Bake nice potatoes till perfectly tender; peel, mash thoroughly, and to each pint allow the yolks of two eggs which have been boiled until mealy, then rubbed perfectly smooth through a fine wire sieve, and one-half cup of rich milk. Add salt to taste

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