Ingredients
1 lb cooked floury potatoes
1 tsp salt
2 oz butter, softened
4 tbsp self-raising flour
1 butter for filling
Directions
Potato cakes are eaten with bacon and sausages. It's easier to make
them with hot, freshly cooked potatoes. If using cold potatoes, melt
the butter before adding it. Choose a floury type of potato, and boil
in well-salted water. -- Drain the cooked potatoes well, then return
to low heat in the same pan: put a dishcloth over the pan and allow
the potatoes to dry for 5-10 minutes. (This is called "drying in
their steam" in Ireland.) They should be dry and floury at the end of
the process. Sieve or rice into a mixing bowl with the salt. Beat in
the butter. Work in sufficient flour to make a soft dough which is
easy to handle. Turn onto a floured board and roll or pat out to 3/4
inch thick. Cut into rounds with a 3-inch scone cutter. Place on the
hot greased bakestone and cook over a moderate heat until golden
brown underneath. Turn and cook the other side. Remove from the
bakestone, split, butter generously, and close again. Keep warm while
cooking the next batch. Serve hot. (Re "self-raising flour": in
Ireland and the UK, this is flour which comes with baking
powder/baking soda already included. For this recipe, about 1/4-1/2
t of baking powder mixed with a plain all-purpose flour will
substitute nicely.)
Servings: 8 servings
Potato Cakes (Bakestone Recipes) Recipe brought to you by Recipe Ideas
Categories: Cake
The History of Recipes
Written recipes as an idea can be observed back into antiquity, at least as far back into history as the ancient Egyptians, and maybe even further. However, generally, these old recipes were just very simple hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Additionally, he tells us how the ancient cooks used a good variety of spices, including many that are still in use today like bay, rue and asafoetida. During the next few hundred years, the upper-class families of the West tried to lay on the most extravagent meals, and as a result the best cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, cookery publications were increasing in popularity mostly as a result of increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Potato Cakes (Bakestone Recipes) recipe.
