Hamborglsohe Kartoffeln (Hamburg Potatoes)

Ingredients

• half a pound of potatoes
• 2 eggs
• f oz. butter
• Pepper and salt

Method

1. 1

   Bake half a pound of potatoes in their skins, remove the latter, and rub the potatoes through a wire sieve.

2. 2

   Put them in a saucepan with the butter, pepper and salt, then stir in, over the fire, the yolks of 2 eggs.

3. 3

   Take off the fire, and add lightly the whipped whites of the 2 eggs.

4. 4

   Have a pan of fat quite hot on the fire, and when it smokes put in a teaspoonful of the mixture, and fry it a light brown.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 60. The excerpt below is the record exactly as published.

Hamborglsohe Kartoffeln. (Hamburg Potatoes.) \ oz. butter. Pepper and salt. \ lb. potatoes. 2 eggs. Bake half a pound of potatoes in their skins, remove the latter, and rub the potatoes through a wire sieve. Put them in a saucepan with the butter, pepper and salt, then stir in, over the fire, the yolks of 2 ^ggs. Take off the fire, and add lightly the whipped whites of the 2 eggs. Have a pan of fat quite hot on the fire, and when it smokes put in a teaspoonful of the mixture, and fry it a light brown. Scoop the mixture out of the spoon with another of the same size. To keep the balls a good shape, the spoons should be dipped into hot water each time they are used. Kaptoffelkugeln zom Gamieren. (Potato Balls for Garnishing.) ^ lb. boiled potatoes. 2 tablespoonsful flour, f oz. butter

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