Dinner
Potato biscuits
Potato biscuits, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and mash six or eight potatoes.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil and mash six or eight potatoes.
- Turn into a bowl, wet with a cup of sweet milk, add a teaspoonful of melted butter;
- when well mixed work in half a cup of salted flour, or just enough to make a soft dough.
- Butter as soon as they are done, laying one on top of the other in a pile.
Historical transcription
Source method
- 1
Boil and mash six or eight potatoes. While warm, lay on a floured pastry-board, and run the rolling-pin over and over them until they are free from lumps. Turn into a bowl, wet with a cup of sweet milk, add a teaspoonful of melted butter; when well mixed work in half a cup of salted flour, or just enough to make a soft dough. Return to the board, roll out quickly and lightly into a thin sheet, and cut into round cakes. Bake in a quick oven. Butter as soon as they are done, laying one on top of the other in a pile. Eat before they fall.
- 2
The excellence of potato biscuits depends very greatly upon the softness of the dough, light handling, and quick baking. If properly made, they will be found extremely nice. They are a favorite Irish dish.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.