History Cookbook: Potato Floddies

Healthiness : (8 votes)

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Number of servings: 2 servings
This is a vegetarian recipe


These floddies are real energy givers. This recipe, from WW2, was just one of many recipes using potatoes. Potato recipe books were published to give people suggestions and advice on how best to serve potatoes at mealtimes. Suggestions, for example, included scrubbing instead of peeling to cut down on waste.

• 2 potatoes
• 2oz (60g) flour
• 1/3 cup water
• a little salt and pepper
• dripping (you may want to use lard)
• a pinch of mixed herbs

1 oz = 28.35g rounded up in this recipe to 30g

• Grater
• Mixing bowl
• Frying pan
• Wooden spoon
• Wooden spatula

Always wash your hands before preparing food.

1. Scrub 2 potatoes and grate with a coarse grater over a bowl
2. Then add sufficient flour and water to form a batter
3. Season with salt and pepper
4. Melt a little dripping and make very hot in a frying pan
5. Drop the mixture into it. When brown on one side turn and brown the other
6. Serve with jam if you want it as a sweet dish or, if you prefer it as a savoury, add a pinch of mixed herbs and a dash of pepper

There is 1 comment for this recipe.
Add a comment

Name: Elizabeth	20th October 2009
I am going to try this recipe, as my daughter is doing rationing in ww2 at school, and they were asked to try something from this period. I think this will be easy. Let you know the results later.

View all comments, or Add a comment