16-year-old Helena Muffly wrote exactly 100 years ago today:
Her middle-aged granddaughter’s comments 100 years later:
Since Grandma didn’t write much a hundred years ago today, I’m going to give you another old recipe. This one is for Potato Cakes, and it’s a great way to use left-over mashed potatoes.
When I was a child we frequently ate Potato Cakes. My memory is that they were a very traditional Pennsylvania food—and I can picture Grandma eating them when she was a teen.
I hadn’t made Potato Cakes in years until I decided to make them for this post. I don’t have a written recipe—but this is how I made them.
Old-Fashioned Potato Cakes
left-over mashed potatoes
shortening or lard
After the meal where the mashed potatoes were served, take the left-over potatoes, shape into flat patties and press firmly. Put on a plate, cover and refrigerate. Will keep for several days.
When ready to make the Potato Cakes, melt enough shortening in a heavy frying pan to cover the pan to a depth of about 1/8 inch. Slip the patties into the hot shortening. Fry until golden brown; flip and fry on the other side. Remove from pan and drain on paper towels. Serve immediately.
The amounts are very flexible. When I made the mashed potatoes, I made more than I typically would—and then I just used all of the left-over potatoes to make the potato cakes.
The Potato Cakes turned out great. My husband and I enjoyed eating them, and I’m planning to make them again in the near future.