1800's Potato Cakes

Potato Cakes

Potato cakes, a simple yet satisfying dish, have been a staple in various cultures for centuries. In the 1800s, potatoes became a crucial part of the diet for many families, especially in Ireland and parts of Europe. Their versatility and ease of cultivation made them a popular crop.

The Irish, in particular, were known for their inventive potato dishes, as the tuber was a primary food source. Potato cakes, or "boxty," as they were known in Ireland, were a practical way to use up leftover potatoes, ensuring that no food went to waste. These cakes were often cooked on a griddle and served with a variety of accompaniments, making them a versatile and beloved dish.

In America, the wave of Irish immigrants in the 19th century brought with them their culinary traditions, including potato cakes. These immigrants settled across the country, sharing their recipes and techniques with their new neighbors. As a result, potato cakes became a beloved comfort food in many American households.

The recipe provided here is a glimpse into how homemakers of the 1800s might have prepared this dish, using simple ingredients and methods available to them. The addition of cheese, onions, and herbs would have varied depending on the family's resources and preferences, making each batch of potato cakes unique to its maker.

Ingredients:

• 2 cups of mashed potatoes, preferably left from the previous day's dinner

• 1 cup of grated cheese, such as cheddar or whatever may be at hand (optional)

• 1/2 cup of flour

• 1/4 cup of finely chopped green onions

• 1/4 cup of finely chopped parsley

• 1 egg

• Salt and pepper to taste

• 1/2 teaspoon of garlic powder (if available)

• 1/2 teaspoon of onion powder (if available)

• Butter or lard for frying

Method:

1. Preparation:

2. Take mashed potatoes, either left over from a prior meal or freshly prepared and cooled slightly.

3. Mixing:

4. In a large bowl, combine mashed potatoes, grated cheese, flour, green onions, parsley, egg, salt, pepper, and, if available, garlic and onion powders. Mix thoroughly until all ingredients are well combined.

5. Forming Cakes:

6. Take small portions of the mixture, about two tablespoons each, and shape into patties. Continue until all mixture is used.

7. Heating:

8. Heat a large skillet over a moderate flame, adding butter or lard.

9. Frying:

10. Place potato cakes into the skillet, ensuring not to overcrowd. Fry for approximately three to four minutes on each side, until they are a pleasing golden brown.

11. Serving:

12. Remove the cakes from the skillet and place on a dish lined with cloth or paper to absorb excess fat. Serve hot, garnished with additional parsley or green onions if available.

Notes:

• Serve these cakes with sour cream, applesauce, or any preferred accompaniment.

• Add some crispy cooked chopped bacon to the top if desired

• For those who prefer baking, place patties on a greased baking sheet and bake at a moderate heat for 15 to 20 minutes, turning halfway through.

Enjoy this taste of history, and imagine the warmth of a 19th-century kitchen, with the scent of frying potatoes and the promise of a hearty meal.

XO,

Marie