Home › The Principles of Cookery › Potato Patties

Potato Patties

Take as many large, well-shaped potatoes as it is intended there should be patties, wash them well, and bake them. Take them out before they are quite done enough, so that the skin may not be injured, and carefully cut off the top, and scoop out the inside with a spoon. Mix with the floury part two or three spoonfuls of thick cream, a little piece of butter, and a pinch of salt, together with sugar, lemon or cinnamon flavouring, and the yolks and whites of two or three eggs beaten and added separately. Put this mixture into the hollow potatoes, place them upright side by side in a buttered dish, and bake them in a hot oven. If liked, savoury instead of sweet potato patties can be made by mixing with the potato flour a little pounded veal and ham, and cream, salt, pepper, lemon-peel, grated nutmeg, and mushroom ketchup added in suitable proportions. Time to bake, twelve to fifteen minutes.