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Cornish Potato Cake
Pies and Pastries
Cornwall

(or Tatie Cake)

Dough of mashed potato with fat such as butter or lard and currants. Formed c1ins thick. baked or fried. Given in 'Food in England' by Dorothy Hartley (Hartley 1954).


Tatie Cake Postcard c1910


Known from local reports, and a poem published in 'The Cornishman' - Thursday 09 March 1933, part of which goes:
We're married now and quite contented,
   Never have a row
We have a poultry farm near Truro,
   Three acres and a cow.
She's good at making leeky pasties,
   Tatie cake and jam,
I don't regret for marrying Jennie
   I am a happy man.



Original Receipt from 'Good Things in England' by Florence White (White 1932)

Cornish Potato Cake

Ingredients
Boiled potatoes 6
flour 1½ lb.
dripping ½ lb.
currants ½ lb.
egg 1
milk ¼ pint (4 oz.)
cream of tartar 1 teaspoonful
bicarbonate soda ½ teaspoonful.

Method
Rub the dripping into the flour.
Add the rest of the dry ingredients and mix well.
Mash the potatoes and mix them in.
Make into a dough with the egg and milk.
Roll out one inch thick and bake till brown.






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