Potato Short Bread

Potato Short Bread

Ingredients:
3 ozs margarine
2 ozs rice flour
Pinch of salt
Little almond flavouring
4 ozs warm mashed potato
3 ozs flour
2 ozs sugar

Method:
Cream fat and sugar, then add mashed potato, beat well, then rice flour, salt and flavouring. Take out spoon and with hands lightly press the flour (containing a little baking powder) into the mixture, roll out and bake.

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The Icing on the Cake

If you made the Wartime Christmas Cake here is a recipe from 1942 to cover it with “marzipan”, note the use of our old friend the potato. No real icing, sugar was rationed.

Wartime Marzipan Paste

Ingredients:
4 tablespoons mashed potato
1 teaspoon white of egg
1 tablespoon sugar
Few drops of almond essence

Method:
Mix all ingredients well together. Spread top of cake while still hot with honey or a little blackberry jelly, press marzipan out to size of cake, put on top and press into shape. Pinch up round the edges and score with a fork.
Put back into oven and brown up. While still hot sprinkle a circle of grated chocolate in the centre.

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Vegetable Ragout

Method:
3ozs  margarine
1 pint vegetable stock (or water)
1 tablespoon flour
12 spring onions
A few French beans
½ pint peas
2 sprigs mint
6 small carrots
1lb. small new potatoes
2 turnips

Method:
Peel the onions and cut into pieces, using some of the green part as well. Scrub the carrots, peel the turnips,
and cut both into small pieces. Scrape the potatoes, put all into a saucepan with the margarine, and stir over heat
for five or 10 minutes, but do not brown. Add the flour, stirring it in well, then the stock, peas, beans and mint,
and cook until all the vegetables are tender.

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Dried Fruit and Potato Tart

Christmas Recipes from 1942

Another unusual potato based recipe.

Ingredients:
6ozs wholewheat flour (self-raising)
3ozs cooking fat
1 teaspoon almond essence
4ozs raisins or dates soaked for 4 hrs in 2 tablespoons water
4 tablespoons mashed potato
1 large dessertspoon honey
1 egg (made-up dried egg)

Method:
Rub fat into flour, add water and make a stiff paste.
Line a flan tin with paste, and pinch up edges to make a
pattern.

Drain raisins and spread over bottom of tart. Mix any
raisin juice with slightly warmed honey and almond
essence. Add potato and work in. Beat up egg and mix
into potato paste. Spread thinly and evenly over the
raisins. Decorate with thin strips of pastry and bake in
fairly quick oven until pastry is cooked and paste slightly
brown.

Serve hot or cold.

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Hungarian Potatoes

Potatoes were the mainstay of the British diet during the war. This is a dish best made with leftovers so nothing is wasted.

Ingredients:
1lb cold cooked potatoes
3ozs grated cheese (or 2 hard-boiled eggs)
Cold cooked cauliflower
Bread crumbs
1 dessertspoon chopped parsley
1 gill sour milk
Celery salt

Method:
Slice potatoes. Place in well-buttered dish, cover with sour milk. Add a layer of grated cheese or sliced hard- boiled egg, and a little more milk, then add a layer of cauliflower. Continue in this way until the dish is full, at intervals sprinkling in the celery salt and parsley. The top layer should be potatoes sprinkled with breadcrumbs. Bake in moderate oven until brown.

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Potato Pastry

Potato Pastry is used in a variety of recipes.

Potato Pastry (for savoury dishes)

8 oz mashed potatoes.
4 oz flour.
1 oz cooking fat.
½ teaspoonful salt.

Method-Mix the flour with the salt. Rub in the fat and work into the potato. Mix to a very dry dough with a small quantity of cold water. Knead with the fingers and roll out.

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Potato Pastry (for sweet dishes)

8 oz flour.
4 oz mashed potato.
2 oz fat.
½ teaspoonful salt.

Method-Mix the flour and the salt. Cream the fat and the potato, add the flour, and a little water if necessary, to form a rather stiff dough.

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