THE ORIGINAL ‘RECEIPT’

Half a dozen potatoes, steamed till cooked, mashed through a colander, mix with two eggs and a little salt;  grease a pan and drop in small cakes.  Bake.

~Approved Receipts. Fall River, Mass: Fiske & Munroe, 1875.

THE UPDATED RECIPE

• 6 potatoes
• 2 eggs
• ¼ tsp. salt.

Peel the potatoes, and put them in a saucepan with a small amount of slightly salted water.

Cover, and steam them over medium heat, until tender when pierced with a fork (the time will vary depending on the variety, size and age of the potatoes).

Replenish the water if necessary, to prevent the potatoes from sticking.

When tender, remove the potatoes from the heat, drain off the water, and mash until smooth.

Allow to cool slightly, before proceeding.

Heat oven to 350F.

Grease a baking sheet with butter.

Beat the eggs lightly with a fork, and add to the cooled mashed potatoes.

Add the salt.

Beat all together thoroughly with a potato masher, until light and fluffy.

Spoon the mixture onto the greased baking sheet, in six equal portions, allowing space between them.

Flatten and shape into cakes with a fork (about ¾-inch thick, and 2 ½-inches in diameter). Alternatively you can use a piping bag and a large tip to pipe small pretty piles onto the baking sheet.

Bake in a pre-heated oven at 350F for about 40 minutes, or until golden brown.

Serve hot, with butter, salt and pepper.

Yield:  3 large, or 6 small servings.

How to choose Potatoes.  –  Observe, as a general rule, that the smaller the eye, the better the potato, as when they are too full in the eye they are either of an inferior quality, or are running to seed.

~Soyer, Alexis. A Shilling Cookery for the People. London: Geo. Routledge & Co. 1855.