Potatoe Butter

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for the potatoe butter
for the yeast mixture
for the dough
to adjust consistency
for serving
Instructions (7)
  1. Boil three pounds of potatoes, bruise and work them with two ounces of butter, and as much milk as will make them pass through a colander.
  2. Take half or three quarters of a pint of yeast, and half a pint of warm water, mix with the potatoes, then pour the whole upon five pounds of flour, and add some salt.
  3. Knead it well; if not of a proper consistence, put a little more milk and water warm.
  4. Let it stand before the fire an hour to rise.
  5. Work it well, and make into rolls.
  6. Bake about half an hour in an oven not quite so hot as for bread.
serving suggestion
  1. They eat well toasted and buttered.
Original Text
Potatoe Butter. Boil three pounds of potatoes, bruise and work them with two ounces of butter, and as much milk as will make them pass through a colander. Take half or three quarters of a pint of yeast, and half a pint of warm water, mix with the potatoes, then pour the whole upon five pounds of flour, and add some salt. Knead it well; if not of a proper consistence, put a little more milk and water warm. Let it stand before the fire an hour to rise. Work it well, and make into rolls. Bake about half an hour in an oven not quite so hot as for bread. They eat well toasted and buttered.
Notes
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