Dutch Fried Potatoes

Ingredients

• a spoonful of chopped onion
• sufficient butter
• two cupfuls of sliced raw potatoes
• sprinkle with pepper
• sprinkle with salt
• an egg

Method

1. 1

   Put a spoonful of chopped onion into a frying pan with sufficient butter, and let it brown.

2. 2

   Then add two cupfuls of sliced raw potatoes, sprinkle with pepper and salt, and fry till they are lightly browned.

3. 3

   Now beat up an egg, pour it over the potatoes, and serve at once.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 101. The excerpt below is the record exactly as published.

Dutch Fried Potatoes. Put a spoonful of chopped onion into a frying pan with sufficient butter, and let it brown. Then add two cupfuls of sliced raw potatoes, sprinkle with pepper and salt, and fry till they are lightly browned. Now beat up an egg, pour it over the potatoes, and serve at once. Potato Mold. Boil one pound of good floury potatoes and rub them through a hair sieve into a large bowl. While still hot work into the potatoes the yolks of four eggs and one ounce of grated Parmesan cheese, seasoning with a little pepper. Next melt two ounces of fresh butter and stir well into the potatoes, STANDARD COOKERY. 145 afterwards adding the whisked whites of the four eggs. Mix very thoroughly and then place the whole in a buttered pud- ding mold which must be not quite filled. Tie a sheet of paper over the mold and bake for twenty-five minutes. Potato Puree. Although every English-woman knows how to prepare mashed potatoes it cannot be denied that French women turn out a superior article; and it may, therefore, be of interest to describe the French mode of preparing this dish. Peel eight fairly large potatoes and cut into quarters. Then wash them and place in a saucepan with sufficient cold water to just cover. Sprinkle with a l

Cook this with the app: pantry check, scaling, and the assistant.