Potato Crulls

Ingredients

• potatoes
• fine salt

Method

1. 1

   Cut potatoes in spiral shavings using a machine, fry them in the usual way, drain, dust with fine salt, and serve with each plate of fish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 296. The excerpt below is the record exactly as published.

Potato crulls. Cold tongue. Potato salad (10 cents.) Roast beef (2 ribs 5 lbs net, 70 cents.) Roast Pork a I'Anglaise (6 lbs and dressing, 70 cents.) Veal cutlets a la Maintenon (20 orders, 45 cents.) Calves brains, sauce remoulade (6 or- ders, 12 cents.) Farina fritters, lemon flavor (cold pud- ding from yesterday, say, 10 cents.) Fried carrots 6, beets 4, squash 10, grated corn 20, tomatoes 10, potatoes 15 (65 cents.) BaKcd cabinet pudding (meringue d 2% qts 30 orders, 35 cents.) Pineapple cream pie (2 cans, 5 pies open, thm, 65 cents.) Peach sherbet (No. 235; with can peaches and 2 qts water, etc., 65 cents.) Queen cakes (No. 1007; 3 lbs 36 cents.) Nuts, raisins, cheese, crackers, pickles (52 cents.) Milk, cream 60, coffee, tea, bread, butter 48 (108 cents.) Total, $7 48; 52 persons; 14 J^ cents a plate. 997'~Potage Alexandrina. It is a vegetable puree soup spotted with a jardiniere of mixed vegetables cooked separately. Set the strained soup stock over the fire with a cup of raw rice, a quart of green peas, a large turnip, squash, celery, kohl-rabi, leaks and onions, all in smaller quantity than the peas, and a piece of lean salt pork. Cook the vegetables soft, then pass them, the rice, and the stock together through a strainer. It is like green peas soup. Prepare a small quantity of carrot, turnip and parsnip, or squash or other vegetables cut in small dice, and boiled separately, a spoonful of green peas or flageolets or haricots verts, and mix in and season to taste. 998-Whitefish a la Cardinal. Lay the f sh open in a baking pan, spread over with lobster paste made the same as for lobster croquettes, dredge a small amount of cracker dust on top and bake, basting on c^ with butter. Serve cuts with cardinal sauce in the dish, and some special form of potatoes. 999— Cardinal Sauce. Anything a la cardinal may 'be expected to be red or have red ornaments. Cardi- nal red being the color of the robe worn by the Cardinals on State occasions. Make butter sauce and make it red or at least pink with pounded red lobster meat and shrimp passed throiigh a seive, add cayenne and lemon juice to this sauce. Lobster coral — the roe— is used for this purpose where it can be obtained. 1000— Potato Crulls. There are small machines of the apple- parer class, which cut potatoes in spiral shavings called crulls or curls. Fry these in the usual way of fried potatoes, drain, dust with fine salt

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