I usually never comment but this is basically the bob ross of cooking and i just want to thank everyone behind these videos sooo muuchhh for making them they bring me such a peaceful feeling
Amazing! We have another potato cake recipe in my home region of Russia, and it was impossible to find it outside of the region... It's so great that you had something similar in America!
THIS RECIPE presents a fine idea! American food historian and cookbook author, James Beard, published BEARD ON BREAD. One of our favorites from that book was POTATO SCONES. They needed to be served with a tart fruit jam, jelly, or marmalade to be at their best. Because of the moisture in the potatoes, browning the surface was never easy.
Potatoes and eggs really improve with salt. I think that would be a good addition and not necessarily something the recipe would include...the baker would just know to add it. Also, I'm wondering that since there isn't any sugar in the cakes, perhaps sweet wine could have been used instead of white.
Sounds similar to a tattie scone that comes with a Full Scottish, or a potato farl that comes with an Ulster Fry, on breakfast menus in the UK. (Although those are cooked on a cast iron bakestone or griddle, rather than baked.) Never tried one as dessert though. Will give it a go 🙂
@@robertnewell4054 the full Scottish is my favourite out of the 4 UK countries' traditional cooked breakfasts. (Not ashamed to say it's even ahead of my own country's version, the full Welsh.) Definitely try one if you ever have the opportunity
You can still buy potato cakes at all the supermarkets down here in southern uk and they rule. Buttered with tart jam? Wonderful. Bacon or cheese? They rock.
In my country (Czechia) we do sweet potato pancakes (completely different animal than our very popular savory ones with garlic), we toast them in a dry pan till they slighly blister (originally it was done directly on stovetop) and eat them with plum jam (povidla). Heaven!
@@ShiryuCain the garlic ones Are made from finely grated unboiled potatoes, preferably starchy ones. About two pounds or 1kg of them, peeled, grated (And I usually salt them and squeeze the Water from the grated spuds too). These Are then mixed with 2-3 eggs, about a cup of flour (00 preferably), salt, marjorie, crushed garlic (to Taste) And pepper. Mix all together into semi stiff paste. Fry in pig far until golden brown.
I'm thinking a dipping sauce with Congac... LOL or maybe a port for some color instead of a sack... That sauce works great with the puddings from the era.
@@letssee8397 Try it and let us know.. Post a video.. your dipping sauce can be from anything you prefer.. Just equal parts of sugar, butter and your favorite liquor.
That was a glorious potato catch! You barely looked away from the camera, your hands positioned perfectly, zero fumbling...beautifully done! I'm not normally interested in such things, but it was so graceful, I ended up watching it again, lol...
Potato starch and potato flour are really common in gluten-free baked goods, especially in sweets and white breads! They give lots of body and "breadiness" to the goods without adding flavor, and they never get too dark so you can maintain the illusion of white wheat-based flour.
I love your videos. They have given me something to watch, and then attempt with my grandparents in their mid 80s. You're wholesome style and fun delivery is just incredible, and you always have such a beautifully decorated set.
My husband is the cook of our home, but I cannot explain how much calmness and peace these videos bring me ^^ plus I've discovered a bunch of majestic and delicious recipes that my husband prepared for me, so I couldn't have been happier :)
You can make actual candy with potatoes.... boiled potatoes, powdered sugar, flavoring and chocolate coating make fancy-schmanzy chocolate covered candies better than Russell Stover. And the peanut butter potato candy that comes up often in searches is amazing, too.
My mother used to make dark chocolate coated peanut butter easter eggs using pretty much the same ingredients you mention, they were way better than anything store bought. I'm sure it was likely a very old recipe handed down to her from her mother.
I made a batch like earlier this year from a historical recipe. That recipe used peanut butter filling. I was shocked how leftover mashed potatoes, 1 tsp vanilla, and a limited amount of powdered sugar made what was very much a liquid. Then more powdered sugar turned it back into a dough that could be rolled out, topped, and rolled up like a jelly roll, then sliced into servings. I've got my eye on some Thanksgiving leftovers for another batch with a different topping.
There's a kind of Swedish (sweet) cake called kronanskaka (I believe the name comes from it's price of one crown) that uses potato and ground almonds instead of flour, it's pretty good.
In Quebec we have « bonbons aux patates » which are literally potato candies. You take just a little bit of potato purée and you add loads of icing sugar until you get a stiff dough you can roll flat. The you spread peanut butter and make rolls, cut into pieces. Probably a late 19th or early 20th century thing.
I just want y’all to know how much fun and refreshing your channel is. It’s fun, kind, entertaining, creative and educational. It’s a such a great warm break from modernity. Thank you. ❤️
Hi folks. I am an ardent follower of your channel for a handful of years and I love your videos. I've always wondered this but I never asked: why is it that these old cookbooks never had any measurements? Were there no standardised measurements available to households yet? Were these recipes just considered guides for home cooks to make, or was there always some assumed knowledge passed down by word of mouth on how much stuff to add to things?
I mean, sweet potatoes are a thing, and we cover those in brown sugar and other sweet toppings all the time, so I don't see this recipe as strange at all.
I really like nuking a sweet potato and then cutting it open and putting on it: shredded mozzarella, greek yogurt(so similar to sour cream), and whatever frozen berries are available. Then I very briefly nuke it to ensure the berries aren't too cold, or even get them really mushy and juicey and sort of spread them around the sweet potato. I love it
I was waiting for the 'unusual' part. I spent quite a bit of the video just saying to myself (out aloud and while gesturing at the screen) that is is just a standard recipe for potato cakes. I've been making and eating them most of my life. My local supermarket probably has a couple of different brands of these in the bread aisle. Eaten Jam, sugar, honey, but usually just butter. I have to admit I was a bit suprised to see them described as unusual. John's were a bit thicker than I'd expect normally, but, Yep - those are potato cakes. The only ingerdient that would be swapped out for other things would be the wine - for milk, or yogurt, or a little vinegar - but wine is not surprising.
Scottish Macaroon’s traditionally made from cold leftover mashed potato and sugar. Dipped in chocolate and dusted in roasted coconut Or tattie scones: leftover mash flour, roll thin, fry in butter
Are you Scottish? I’m from USA/Texas. On those macaroons, you just keep the mashed potatoes cold? I’ve never had a macaroon. Sounds nice though. I think I’d like it warm though.
Jon, great recipe, this is quite similar to a German potato dumpling recipe minus the wine and half the butter, but adding bread crumbs, salt and nut meg, and a touch of pearl ash/baking powder about 2/3 Tsp. to your flour.
Looks fantastic, as do many of the recipes you feature! Thank you for sharing your love of history, self-reliance , and extensive information with us. Greatly appreciated!
My great-great-grandmother had a recipe for potato candy that was 1 potato, baked then mashed, and 1 (or more) lbs of confectionary sugar. Mixed until sweet enough with the right consistency. Sometimes melting chocolate chips over the top. I've no idea where the recipe came from, but it's pretty good if you like dense, sugary potato.
I might try this with gf flour and add some sweetener to the cakes as well. Those actually look quite lovely! It's always a lot of fun to watch these cooking experiments.
I respect that he didn't jump up and down about their taste- with no salt or any spices in that batter, that would taste of nothing. That pudding sauce would be all the difference I reckon.
I wonder how they would be as a starch with meat and gravy. With the emphasis on the potato, and less on the "cake," how would they be rolled a little thinner then fried in 1/4 inch of oil. Interesting start of a big bunch of good things. Thanks for the video. Jon
I bought a bag of potatoes yesterday to fill my guitar with cause I wanted to hear how it sounded. Now I have 5kg of leftover potatoes. Thank you for giving this potato cake idea
Thank you! I'm a historical interpreter for the Regency Period and work at a house museum that the 1850-1870 era. This was a great surprise, as I have that exact cookbook. I'm working this weekend, but Sunday afternoon will be my trial for this receipt. Perhaps I'll even bake them at the museum in our wood oven while we're open for the holiday season.
Reminds me of the recipes that this guy B. Dylan Hollis does where he makes a few cakes with potatoes from the early 20th century and he finds out they're actually good!
A friend was involved in throwing a block party...he did the food, which was mostly salvaged ice cream (tag ends of commercial barrels, which ice cream shops usually throw away). Word got out and every hippie for miles around showed up, so to make the ice cream go far enough, my friend mixed the ice cream with instant mashed potatoes. No one noticed the difference. BTW if you were a Navy man in the Vietnam era, you ate omelets from my friend's recipes. :)
My family is Appalachian. We grew up making potato (tater) candy, and "Arsh (Irish) potato (tater) cakes, Most folks now just don't know what all can be done with a tater.
I wanted to try and make this because I have left over wine but if you need the pudding sauce then it seems like a hassle. The beaten eggs with lots of butter and cream that is here on this channel, is something I make almost every breakfast, it is because of how good or great it is. It becomes magical recipe when you putt in crushed tomatoes with salt, pepper and sugar first to cook then the beaten up eggs. And I hoped that this would be such a recipe that I would make out of instinct because of how good it is. I am still waiting for such a recipe.
Think you were supposed to leave it thinner and drop like cookies... Instead of a paste, you had a dough What fun in interpretation, great job as always, an absolute pleasure watching you😁👍
That's the way I always use recipes. I don't care about the amounts, I experiment and make it my own! If it goes wrong, I'll try again with some amounts checked.
This sounds quite good. One might experiment with different kinds of wine. A sweet Muscat-grape wine (Samos, Tokay, Sauternes, Vin Santo etc.) would, I believe, be quite suitable. (Why not try even Port or Marsala?
Floridian here. Muscadine grapes grow wild here (as well as cultivated), and make a sweet wine. Until I started watching Jon during lockdown, it never occurred to me to use it in cooking (because it can be way too sweet), but now I'm eyeballing that Lakeridge bottle and thinking, "hmmm..."
Cooking wines and cooking with alcohols are something that we don’t appreciate today. Partly because we live in a time where flavorings don’t need to be stabilized and preserved in an alcohol anymore…. I remember from Farmer Boy they would stuff bottles or glass flasks full of wintergreen berries and leaves and then add enough alcohol to fill in the voids and that became their mint flavoring during the warm months. This is something we don’t need to do anymore with refrigeration, artificial preservatives, and quick transportation
Thank you for sharing this recipe and others, I made these along with onion pie tonight and it was fun, then we played Catan. The onion Pie was disgusting in my opinion others liked it and it didn't go to waste but these with the sauce saved the night, interestingly delicious!!!
Apart from the wine, the recipe reminds me of german Schupfnudeln. Did you ever try these? Wanna give them a try with sauce for savoury or with sauerkraut (which i hate, but others love it) or with my fav way. Fry them in a pan till golden brown, let them cool a little bit, then serve on a plate and top it with some powdered sugar!
I was thinking to make mashed potato balls basically and frying them. Never thought of powdered sugar…. Interesting and seems like it would be good. Do you use the butter and eggs like this recipe on here?
I would try this (hopefully I will when I get an oven) with Sweet potato, and maybe add some brown sugar and cinnamon into the dough, it will not be accurate XD but I bet it will be tasty.
Apparently I am ethnically very Scottish, as well as, more recently, very British, and there is some instinct that sets off in me when I see you make puddings. I feel like what a cat must feel when it sees a mouse, some inherent part of me is going "YES. THIS IS WHAT WE NEED" when I see them lol
Someone told me once and it really hits true. Learning about food and language will define or explain the majority of a people's culture. John does an awesome example of both through reading the original wording and explaining what they meant.
I remember other recipes sometimes you’ll remind they omit saying salt or sugar because “it would be obvious to them.” I wonder if the flavor and color would be improved with added salt and sugar?
How much potatoes did you start with though? I think if you made the “pudding sauce” more of a glaze it might work better. Maybe it just needs to cool a bit?
I grew up on potato cakes as mom called them. Leftover mashed potatoes, eggs, flour, seasoning. We patted them out lightly in our hands & fried til golden brown each side. Served with eggs for breakfast or side dish for dinner 😋
