Name: Potato Biscuit
Cuisine: American
Ingredients: 1 skimmer; 1 towel to ensure being dry; 1 tablespoonful of butter; 1 egg and a pint of sweet milk; 1 cup of yeast; 1 stiff dough; 1 delicate brown

Original Recipe

Boil six good-sized potatoes with their jackets on; take them out with a skimmer, drain and squeeze with a towel to ensure being dry; then remove the skin, mash them perfectly free from lumps, add a tablespoonful of butter, one egg and a pint of sweet milk. When cool, beat in half a cup of yeast. Put in just enough flour to make a stiff dough. When this rises, make into small cakes. Let them rise the same as biscuit and bake a delicate brown. This dough is very fine dropped into meat soups for pot-pie.

1 skimmer
1 towel to ensure being dry
1 tablespoonful of butter
1 egg and a pint of sweet milk
1 cup of yeast
1 stiff dough
1 delicate brown

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1

Boil six good-sized potatoes with their jackets on; take them out with a skimmer, drain and squeeze with a towel to ensure being dry; then remove the skin, mash them perfectly free from lumps, add a tablespoonful of butter, one egg and a pint of sweet milk.
2

When cool, beat in half a cup of yeast.
3

Put in just enough flour to make a stiff dough.
4

When this rises, make into small cakes.
5

Let them rise the same as biscuit and bake a delicate brown.
6

This dough is very fine dropped into meat soups for pot-pie.

Original Recipe

Ingredients

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