Potatoe Pasty

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
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little thick cream, or, if you prefer it, butter
a paste ↝ Guava paste [Jams, syrups, toppings]

Instructions (6)

Boil, peel, and mash potatoes as fine as possible.
Mix in pepper, salt, and a little thick cream, or butter.
Make a paste.
Roll out the paste like a large puff.
Put the potatoe mixture into the paste.
Bake it.

Original Text

Potatoe Pasty.

Boil, peel, and mash potatoes as fine as possible; then mix pepper, salt, and a little thick cream, or, if you prefer it, butter. Make a paste, and, rolling it out like a large puff, put the potatoe into it, and bake it.

Notes

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