Peel and boil potatoes in salted water until tender; drain and mash with a lump of butter. Put in a well-buttered baking-dish a layer of the potatoes and a layer of fried bread-crumbs until dish is full. Moisten with beaten EGGS, well seasoned with salt and pepper, and 3 tablespoonfuls of milk. Put in the oven to brown. Serve with boiled fish.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)