Potato Yeast. — Boil some good mealy-
potatoes until they are quite soft. Peel and
weigh them, and while they are hot mash them
till thejr are smooth. IMix them quickly with as
much boilin g water as will make the mash of
the consistency of good beer yeast. Rub the
puree throuj^h a sieve, and add for every poimd
of potatoes either two ounces of treacle or
an ounce of brown sugar or honey. Boil the
mixture untid it is as thick as batter, and stir
into it whilst it is warm two large spoon-
fuls of yeast✪ Potato Yeast for every pound of potatoes. Cover
with a cloth, and keep in a warm place till it
has done fermenting. In twenty-four hours it
will be read}- for use. It will be necessary- to
use twice as much of this yeast as of beer yeast
to make breacl. S id of potatoes
will make a quart ■
Potatoes (a la ?ome potatoes
of a firm kind in tl Take a small,
sharp, thin-bl'ided hem into thin
slices. Put a pint stewpan with
a tea-spoonfi il of e of butter, a
little pepper, sali utmeg, and a
table-spoonfnl of Pour a quarter
of a pint ci cr( :op, cover the
saucepan closely, .'cr the fire for
eight or ten mini ; potatoes on a
hot dish, a.nd bp )t to break the
POT
(631 )
POT
slices. Cold potatoes which are left from dinner
may, if firm, be dressed in this way for break-
fast. If cream is not at hand, nulk slightly
thickened with flour and butter may be substi-
tuted for it. Probable cost, 8d. Sufficient for
four or five persons.
Potatoes (a la Duchesse). — This, it has been
said, is " the acme of delicacy in the cooking of
potatoes." " Take five middle-sized cold boiled
potatoes, grate and mix them with five dessert-
spoonfuls of flour and a halfpenny worth of
milk, adding to the mixture two eggs well
beaten up✪ Potatoes (a la Duchesse); prepare a pan full of boiling fat,
and drop spoonfuls of the paste into the fat,
taking them out the instant they have acquired
a delicate golden-brown colour. With moflovfifp
care, potatoes thus cooked are d(
Potatoes (a la Maitre d'B
steam a dozen kidnej' potatoes ii
and cut them into slices a qua
thick. Put them into a saucep
tlu'ce spoonfuls of white sauc
table-spoonfuls of chopped pars
of butter, and a little pepper a
the saucepan over the fire unti'
covered with the sauce and
squeeze over them the juice
lemon, and serve. Time, ten
the sliced potatoes. Probabl
ficient for four or five persons
Potatoes (a la Maitre d
way. — Wash the potatoes, a
their jackets in salt and wa
are done, let them cool, then
shape of largo corks, and cu
about as thick as a shilling-
too thin they will break in •
a butter sauce, mix with i
parsley, pepper, salt, a litt'
juice of a lemon if acid is rec
that the sauce is neither cure
and that it is well mixed b
are put into it.
Potatoes and. Eggs (-■
toes).
Potatoes au Lard (a
Cut some bacon into small
stewpan with a bit of butter
"\Mien the bacon is thi-ee ;
in a little flour, add salt, ;
bunch of sweet herbs, and a
with some stock. When the;
boiled a few mimites, put in
done, peeled,' and cut into pii
and serve.
Potatoes, Baked,— CI ✪ Potatoes (a la Maitre d'Hotel)
Page 1331 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Potato Yeast. — Boil some good mealypotatoes until they are quite soft. Peel and weigh them, and while they are hot mash them till they are smooth. IMix them quickly with as much boiling water as will make the mash of the consistency of good beer yeast. Rub the puree through a sieve, and add for every pound of potatoes either two ounces of treacle or an ounce of brown sugar or honey. Boil the mixture until it is as thick as batter, and stir into it whilst it is warm two large spoonfuls of yeast for every pound of potatoes. Cover with a cloth, and keep in a warm place till it has done fermenting. In twenty-four hours it will be ready for use. It will be necessary- to use twice as much of this yeast as of beer yeast to make bread. [illustration: Potatoes]
will make a quart ■
Potatoes (a la ?ome potatoes
of a firm kind in tl Take a small,
sharp, thin-bladed hem into thin
slices. Put a pint stewpan with
a tea-spoonfi il of e of butter, a
little pepper, sali utmeg, and a
table-spoonfnl of Pour a quarter
of a pint ci cr( :op, cover the
saucepan closely, .'cr the fire for
eight or ten mini ; potatoes on a
hot dish, a.nd bp )t to break the
POT
(631 )
POT
slices. Cold potatoes which are left from dinner may, if firm, be dressed in this way for breakfast. If cream is not at hand, nulk slightly thickened with flour and butter may be substituted for it. Probable cost, 8d. Sufficient for four or five persons.
Potatoes (a la Duchesse). — This, it has been said, is " the acme of delicacy in the cooking of potatoes." " Take five middle-sized cold boiled potatoes, grate and mix them with five dessertspoonfuls of flour and a halfpenny worth of milk, adding to the mixture two eggs well beaten up; prepare a pan full of boiling fat, and drop spoonfuls of the paste into the fat, taking them out the instant they have acquired a delicate golden-brown colour. With Probably with care, potatoes thus cooked are d(
Potatoes (a la Maitre d'B steam a dozen kidnej' potatoes ii and cut them into slices a qua thick. Put them into a saucep tlu'ce spoonfuls of white sauc table-spoonfuls of chopped pars of butter, and a little pepper a the saucepan over the fire unti' covered with the sauce and squeeze over them the juice lemon, and serve. Time, ten the sliced potatoes. Probabl ficient for four or five persons
Potatoes (a la Maitre d way. — Wash the potatoes, a their jackets in salt and wa are done, let them cool, then shape of largo corks, and cu about as thick as a shillingtoo thin they will break in • a butter sauce, mix with i parsley, pepper, salt, a litt' juice of a lemon if acid is rec that the sauce is neither cure and that it is well mixed b are put into it.
Potatoes and. Eggs (-■
toes).
Potatoes au Lard (a
Cut some bacon into small stewpan with a bit of butter "\Mien the bacon is thi-ee ; in a little flour, add salt, ; bunch of sweet herbs, and a with some stock. When the; boiled a few mimites, put in done, peeled,' and cut into pii and serve.
Potatoes, Baked,— CI
Records on this page
Potato YeastPotatoes (a la Duchesse)Potatoes (a la Maitre d'Hotel)