Boil the potatoes and put them through a sieve. Allow to cool. Sift the flour with the ginger and mix with the potato. (You can, at this stage, put the mixture into a food processor which takes away all the hard work). Sprinkle in the yeast, then rub in the butter.
Add the sugar, the eggs, the salt and the water and knead until a silky elasticity is achieved. Put in a clean bowl, cover with a clean cloth and leave until the mixture has doubled in size.
Punch down the mixture and knead again briefly. Put in a greased round cake tin, and leave to prove again until the dough reaches the top of the tin. Cook at
‘She delicately moved the potato dish so as to cover the traces of a bygone egg, and her glance lingered on the flies that dragged their way across a melting mound of salt butter. “I like local colour but I don’t care for it on the tablecloth.”’
Some Experiences of an Irish R.M.by Somervilleand Ross, 1899.
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