Dewey Potato Cakes
From mystic_river1 17 years ago
- 25 minutes to make
- Serves 6
From the 1906 Inglenook Cook Book comes a delicious little recipe for leftover potatoes.Sister Mary E. Whitney, Kearney, Nebr was the creator of this recipe
Ingredients
- 2 cups of cold mashed potatoes, shopping list
- the well-beaten yolks of 2 eggs, shopping list
- salt, pepper, shopping list
- very little nutmeg. shopping list
- butter for fryng shopping list
- 2 egg whites shopping list
How to make it
- The Inglenook Cook Book (1906)
- Take 2 cups of cold mashed potatoes, the well-beaten yolks of 2 eggs, season with salt, pepper, and a very little nutmeg.
- Mix well together, make into round cakes, roll in flour, fry in butter, turning carefully; beat the whites of the eggs to a stiff froth and spread on top of each cake.
- Bake a delicate brown.
The Rating
Reviewed by 3 people-
Simple good old fashioned recipe. *5*
tilgidh
in Blackshear loved it
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" It was excellent "