Cooked, mashed, potato with approximately equal weight of white wheat flour, formed into round or square thin patties and fried. Served hot and buttered or as an accompaniment to breakfast or with fried eggs.
Referred to in some regions as 'potato scones', thus preserving an old usage of the word 'scone'.
Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);
To make potatoe cakes.
TAKE potatoes, boil them, peel them, beat them in a mortar, mix them with the yolks of eggs, a little sack, sugar, a little beaten mace, a little nutmeg, a little cream or melted butter, work it up into a paste; then make it into cakes, or just what shapes you please with moulds, fry them brown in fresh butter, lay them in plates or dishes, melt butter with sack and sugar, and pour over them.
Image: 'Gunk 78'
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