A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). These are good also with fricasseed chicken; take them from the tins and drop in the gravy just before sending to the table.
Preserved exactly as written in the original source
Make batter of equal quantities of mashed potatoes and flour, two tablespoonfuls of butter, a little salt and milk enough to make a batter as for griddle-cakes
Allow half a teacupful of fresh yeast
Let it rise till it is light and bubbles of air form
Dissolve half a teaspoonful of soda in a spoonful of warm water and add to the batter
Bake in muffin tins
Modern guidance to help you succeed with this vintage recipe
The combination of potato starch and wheat flour creates a uniquely tender crumb—potato starch disrupts gluten formation, resulting in a softer texture than bread made with flour alone. The yeast fermentation develops complex flavors while creating CO2 bubbles, and adding baking soda at the end provides an extra lift by reacting with acidic compounds produced during fermentation. The butter enriches the dough and creates steam pockets during baking, contributing to a light, airy structure.
The mashed potatoes can be prepared up to 1 day ahead and refrigerated; bring to room temperature before mixing into batter. Once baked, the cakes can be cooled completely, wrapped tightly in plastic wrap, and frozen for up to 1 month. Thaw at room temperature and reheat before serving.
Store baked potato-cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F oven for 8-10 minutes until warmed through, or toast slices for enhanced texture and flavor.
AI-generated tips from Chef Cecil's culinary database
The mashed potatoes can be prepared up to 1 day ahead and refrigerated; bring to room temperature before mixing into batter. Once baked, the cakes can be cooled completely, wrapped tightly in plastic wrap, and frozen for up to 1 month. Thaw at room temperature and reheat before serving.
Store baked potato-cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F oven for 8-10 minutes until warmed through, or toast slices for enhanced texture and flavor.
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