Home › Our Susan's Opinion of a Kitchen › Potato Cake

Potato Cake

Mrs. S. McMaster.

Crush cold boiled potatoes with butter and salt; mix in a small proportion of flour and a little yeast (the last may be omitted at pleasure), and with milk work the whole to the consistency of very firm dough; roll it out to the thickness of an inch and a half or two inches; cut it out the size of your frying pan, previously greased, and in it lay your cake after flouring it all over; bake covered with a plate, shake and shift it a little from time to time to prevent burning; when half done turn it, and cover with a plate again.