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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From the 1906 Inglenook Cook Book comes a delicious little recipe for leftover potatoes.Sister Mary E. Whitney, Kearney, Nebr was the creator of this recipe Ingredients:
2 cups of cold mashed potatoes |
the well-beaten yolks of 2 eggs |
salt, pepper |
very little nutmeg. |
butter for fryng |
2 egg whites |
Directions:
1. The Inglenook Cook Book (1906)
2. Take 2 cups of cold mashed potatoes, the well-beaten yolks of 2 eggs, season with salt, pepper, and a very little nutmeg.
3. Mix well together, make into round cakes, roll in flour, fry in butter, turning carefully; beat the whites of the eggs to a stiff froth and spread on top of each cake.
4. Bake a delicate brown.
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