Potato Fritters

Ingredients

• one teacupful of grated boiled salt tongue
• one breakfastcupful of mashed potatoes
• one tablespoonful of finely-pounded bread crumbs
• a little white pepper
• grated nutmeg
• salt to taste
• an egg
• a round slice of bread
• cochineal

Method

1. 1

   Mix tongue, potatoes, bread crumbs, and seasonings.

2. 2

   Pound, roll out, cut into cakes, and fry.

3. 3

   Prepare a bread slice with a hole, fry, and serve with minced egg and fritters.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 88. The excerpt below is the record exactly as published.

Potato Fritters.) Mix one teacupful of grated boiled salt tongue, one breakfastcupful of mashed potatoes, and one tablespoon- ful of finely-pounded bread crumbs, and a little white pepper, grated nutmeg, and salt to taste ; drop in an egg, pound all together in a mortar, then roll out half an inch thick, and cut with a cutter about two inches in diameter 204 HEBREW into round cakes. Mix together a little grated tongue, minced parsley, bread crumbs, a little white pepper, and salt ; brush the fritters over with a beaten egg, then dip them into the mixture, and fry them in boiling oil to a light brown. Cut a round slice of bread an inch thick, and five in diameter, cut a hole in the centre two inches in diameter, and fry also to a light brown. Have an egg boiled hard, mince the yolk and white separately, colour the half of the white with cochineal

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