POTATO CAKES
THE REAL IRISH RLCIPE Boil as many potatoes as the number of cakes you intend to make. Be sure that the “murphies” are dry and floury; wet ones will not turn out the genuine honest-to-goodness article! As soon as the potatoes are cooked, mash them in flour; a spoonful of flour to each potato. Now add a good-
sized piece of butter, and stir all well in a basin. If you think the mixture appears too dry when it is duly mixed, add just a few drops of sweet milk. This, however, should not really be necessary. Roll the mixture on the bakingboard two or three times; then cut the cakes in squares. Make them about an inch thick. Bake until they are a nice golden brown on each side. When quite cooked, split open like muffins, and butter inside and outside. And be sure to keep them piping hot until ready to serve.
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Bibliographic details
Sun (Auckland), Volume II, Issue 377, 11 June 1928, Page 5
Word Count
156POTATO CAKES Sun (Auckland), Volume II, Issue 377, 11 June 1928, Page 5
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