Potatoe Cakes

Take potatoes, boil them, peel them, beat them in a mortar, mix them with yolks of eggs, a little sack, sugar, a little beaten mace, a little nutmeg, a little cream or melted butter; work it up into a paste, them make it into cakes, or just what shapes you please with moulds, fry them brown in fresh butter; lay them in plates or dishes, melt butter with sack and sugar, and pour over them.

From Charles Carter, The London and Country Cook, 1749

Potato Cakes (modern)

  • 2 large russet potatoes (boiled, peeled, and mashed)
  • 2 eggs
  • 2 yolks
  • 1 tablespoon cream
  • 1 tablespoon apple juice
  • Pinch of grated nutmeg and grated mace

Beat all the ingredients together with an electric mixer until light and fluffy, then make into a small pancake shape and fry in a butter or lard.

This project was developed through a Teaching American History Grant partnership between Anne Arundel County Public Schools, the Center for History Education at the University of Maryland, Baltimore County (UMBC) and Historic London Town and Gardens.