Potato Fritters à l'Alemande

Ingredients

• 1 quart well-washed small German potatoes
• salt
• hot fat

Method

1. 1

   Boil the potatoes till nearly done, drain, remove skin, and when cold, fry in hot fat until light brown.

2. 2

   Remove with a skimmer, sprinkle with salt, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 307. The excerpt below is the record exactly as published.

salt. Place the saucepan over the fire, cover and boil till done (which may be known by trying them with a fork — U the fork pene- trates easily they are done ; if not, boil again) ; then drain off all the water, return saucepan with potatoes to fire, and let stand 1 minute; then shake the potatoes for a minute in the saucepan, take off the cover for 1 minute, cover again, and again shake them up ; repeat this 2 or 3 times until the potatoes are mealy ; then serve. Potatoes boiled with the Skin.— Wash 1 quart medium- sized potatoes, place in a saucepan, cover with cold water, set the saucepan over fire, and boil till done ; then drain off the water, return saucepan with the potatoes for a few minutes to the fire to dry ; then serve. Potato ¥rit6 k I'AUemande. — Boil 1 quart well- washed small German potatoes lA water till nearly done; then drain, remove skin, and when cold put potatoes in hot fat

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