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.