Frizzed Potatoes

Ingredients

• raw potatoes
• fresh lard

Method

1. 1

   Slice raw potatoes with a Saratoga cutter, shred them finely, and fry in fresh lard until almost white.

2. 2

   Serve as a garnish.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 234. The excerpt below is the record exactly as published.

frizzed potatoes (fish, charged previous days, say, 20 cents). Boiled corned tongue (2^ lbs, 28 cents). Corned beef and cabbage (i lb, and cabbage 16 cents). Roast beef, (2 ribs, 3 lbs net, 39 cents). Spring lamb (side, 7 lbs net, 80 cents). Roast mutton (for second table, 4 lbs, 48 cents). ^ Grenadins of veal, sauce Napolitaine (8 orders, i lb select and sauce 24 cents). Brochettes of kidney, sauce claremont (4 orders, 10 cents). Mashed turnips 4, hot slaw g, green peas 15, stewed tomatoes 15, potatoes two days 15 (57 cents). Steamea pound pudding, wine sauce (2 lbs and sauce, 28 cents). Apple tarts (24 tarts, to cents). Boston cream puffs (No. 288; 32 puffs half size, 36 cents). Sultana cake and pound cake (15 cents). Vanilla ice cream (254 qts pure cream, sugar, etc., 70 cents). Nuts, raisins, cheese, crackers, pickles, condiments (48 cents). Milk 36, cream 20, butter 20, bread 12 (88 cents). Coffee 10, tea 3, sugar 4 (17 cents). Total ^6 99; 48 persons; 14^ cents a plate . 771— Cream Soup, a la Duchesse. A rich white soft soup like cream of chicken with egg custards. Boil either a chicken or white veal in the stock until quite tender; chop in the meat and pound it in a mortar. Boil a cup of lice and when done and drained pound it also with the meat and pass throuh a sieve. Use 4 or 5 quarts of seasoned stock, 2 or 3 quarts rich milk and the puree of chicken and rice to thicken. Beat 4 eggs slightly, season with nut- meg, salt and pepper; put in a deep pan and cook either in steamer or in pan of water in the oven. Cut out cork shapes 01" custard with a column cutter and put in the soup just before serving. 772 Scalloped Salmon, Plain cr au Vin. Take cold cooked salmon which may have been left from a previous day and some other fish or canned salmon to make enough, and pick it into pieces of even size without bones. Mix finely minced bread and cracker meal in equal quanti- ties. Butter a baking pan, cover the bottom with the crumbs, place fish enough to cover that, and plenty of crumbs again on top. Take soup stock and milk if to be in plain style, or soup stock and white wine if that way, enough to thoroughly moisten, season with pepper and salt, pour over the scallop and bake brown. Cut out squares, place on the dishes as neatly as possible, add a border of frizzed potatoes lor decoration. 773— Frizzed Potatoes. The same as Julienne (No. 729) but shred much finer. Slice raw potatoes* with a Saratoga cutter, then place the 9J COOKING JFOR FROIIT. slices upon each other and shred them. Fry almost white in fresh lard

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