Potato Bread. — In making bread,
a portion of mashed potato is some-
times added to the flour, and this ad-
dition improves the bread very much
for many tastes ; it also keeps it from
getting dry quite so soon. At the
same time it is not so nutritious
as ordinary home-made bread. Boil
the required quantity of potatoes in
their skins, drain and dry them, then
peel and weigh them. Pound them
with the rolling-pin until they are
quite free from lumps, and mix with
them the flour, in the proportion of
7 lbs. of flour to 2/4 lbs. of potatoes.
Add the yeast, and knead in the or-
dinary way, but make up the bread
with milk✪ Potato Bread instead of water. When
the dough is well risen, bake the bread
in a gentle oven. Bake it a little
longer than for ordinary bread, and
when it seems done enough let it
stand a little while, with the oven
door open, before taking it out. Un-
less these precautions are taken the
crust will be hard and brittle, while
the inside is still moist and doughy.
Potato Cakes. — Wash and dry eigh-
teen large potatoes, bake them for
one hour, remove the skin, press
them through a fine strainer. Mix
six yolks of raw eggs with half a
pint of good rich cream; add to the
potatoes with l/\ lb. of very fresh
butter. Season with one teaspoonful
of salt, one salt -spoonful of white
pepper, one level teaspoonful of pow-
dered sugar ; mix well with a wooden
spoon ; add, a little at a time, lb.
of Parmesan cheese, freshly grated.
Finish by adding the white of an
egg, beaten stiff✪ Potato Cakes. Butter some small
tin moulds of fancy shape, one for
each person, and fill them two-thirds
full. Bake in warm oven eighteen
minutes, and detach them with care
from the mould. Serve them around
the fish, putting little sprigs of pars-
ley between and small slices of lem-
on ; serve at once.
Potato Croquettes. — Bake half a
dozen large potatoes. When done
enough, burst them open and scoop
out the contents with a spoon. Beat
the pulp until it is quite smooth,
then put it into a clean saucepan
with the yolks of one or two eggs, a
piece of butter the size of a walnut,
and a little pepper, salt, and grated
nutmeg. A little cream✪ Potato Croquettes is an addi-
tion. Beat this mixture over a mod-
erate fire, until it leaves the sides of
the saucepan with the spoon ; then
spread it out on a dish and let it cool.
Shape it into balls ; dip these in beaten
egg, then into bread-crumbs, and fry
them in hot fat until they are equally
and lightly browned. Let them drain
before the fire, dish em on a hot
napkin, and serve immediately. Cold
potatoes left over can be cooked in
the same way.
Page 477 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Potato Bread. — In making bread, a portion of mashed potato is sometimes added to the flour, and this addition improves the bread very much for many tastes ; it also keeps it from getting dry quite so soon. At the same time it is not so nutritious as ordinary home-made bread. Boil the required quantity of potatoes in their skins, drain and dry them, then peel and weigh them. Pound them with the rolling-pin until they are quite free from lumps, and mix with them the flour, in the proportion of 7 lbs. of flour to 2/4 lbs. of potatoes. Add the yeast, and knead in the ordinary way, but make up the bread with milk instead of water. When the dough is well risen, bake the bread in a gentle oven. Bake it a little longer than for ordinary bread, and when it seems done enough let it stand a little while, with the oven door open, before taking it out. Unless these precautions are taken the crust will be hard and brittle, while the inside is still moist and doughy.
Potato Cakes. — Wash and dry eighteen large potatoes, bake them for one hour, remove the skin, press them through a fine strainer. Mix six yolks of raw eggs with half a pint of good rich cream; add to the potatoes with l/\ lb. of very fresh butter. Season with one teaspoonful of salt, one salt -spoonful of white pepper, one level teaspoonful of powdered sugar ; mix well with a wooden spoon ; add, a little at a time, lb. of Parmesan cheese, freshly grated. Finish by adding the white of an egg, beaten stiff. Butter some small tin moulds of fancy shape, one for each person, and fill them two-thirds
full. Bake in warm oven eighteen minutes, and detach them with care from the mould. Serve them around the fish, putting little sprigs of parsley between and small slices of lemon ; serve at once.
Potato Croquettes. — Bake half a dozen large potatoes. When done enough, burst them open and scoop out the contents with a spoon. Beat the pulp until it is quite smooth, then put it into a clean saucepan with the yolks of one or two eggs, a piece of butter the size of a walnut, and a little pepper, salt, and grated nutmeg. A little cream is an addition. Beat this mixture over a moderate fire, until it leaves the sides of the saucepan with the spoon ; then spread it out on a dish and let it cool. Shape it into balls ; dip these in beaten egg, then into bread-crumbs, and fry them in hot fat until they are equally and lightly browned. Let them drain before the fire, dish em on a hot napkin, and serve immediately. Cold potatoes left over can be cooked in the same way.
Records on this page
Potato BreadPotato CakesPotato Croquettes