Recipe: Potato Biscuit

Boil six good-sized potatoes with their jackets on; take them out with a skimmer, drain and squeeze with a towel to ensure being dry; then remove the skin, mash them perfectly free from lumps, add a tablespoonful of BUTTER, one egg and a pint of sweet milk. When cool, beat in half a cup of yeast. Put in just enough flour to make a stiff dough. When this rises, make into small CAKES. Let them rise the same as BISCUIT and bake a delicate brown.

This dough is very fine dropped into meat SOUPs for pot-pie.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)