Raised Potato-Cake

Original Recipe

Potato-cakes, to be served with roast lamb or with game, are made of equal quantities of mashed potatoes and of flour, say one quart of each, two tablespoonfuls of butter, a little salt and milk enough to make a batter as for griddle-cakes; to this allow half a teacupful of fresh yeast; let it rise till it is light and bubbles of air form; then dissolve half a teaspoonful of soda in a spoonful of warm water and add to the batter; bake in muffin tins. These are good also with fricasseed chicken; take them from the tins and drop in the gravy just before sending to the table.

Ingredients

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  • 1 quart of each
  • 2 tablespoonfuls of butter
  • 1 teacupful of fresh yeast
  • 1 teaspoonful of soda in a spoonful of warm water and add to the batter

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Required Gear

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Griddle

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Instructions

  1. 1

    Potato-cakes, to be served with roast lamb or with game, are made of equal quantities of mashed potatoes and of flour, say one quart of each, two tablespoonfuls of butter, a little salt and milk enough to make a batter as for griddle-cakes; to this allow half a teacupful of fresh yeast; let it rise till it is light and bubbles of air form; then dissolve half a teaspoonful of soda in a spoonful of warm water and add to the batter; bake in muffin tins.

  2. 2

    These are good also with fricasseed chicken; take them from the tins and drop in the gravy just before sending to the table.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)