The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...


Search more than 5,000 pages of Foods of England...

Devonshire Potato Cake

Pastries
Devon

Dough of mashed potato with flour, dried fruit, sugar and butter, formed into a large thin round and baked (Hartley 1954, etc)

First known in 'Toothsome dishes - mainly for housewives of moderate means' by Carrie Davenport (1886)


Devonshire Potato Cake
Image: Alex Bray...



The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

DEVONSHIRE POTATO CAKE

1/2 lb warm freshly mashed potatoes
8 oz self-raising flour
6 oz chopped suet (beef)
6 oz large raisins (stoned)
1 good teaspoonful salt
1 tablespoon sugar

Put all the ingredients into a bowl and mix well with the fingers, rubbing the potato in. Add enough milk or milk and water to make a soft dough, turn it into a pie-dish. Make sections for easy cutting and bake until nicely browned top and bottom, about 1 ½ hours. Serve hot.




Sitemap - This page updated 26/03/2018 - Copyright © Glyn Hughes 2018


  BUILT WITH WHIMBERRY  

matrixstats