Potato Fritters

Name: Potato Fritters
Yield: 2 servings
Ingredients: three or four large potatoes; four ounces of this flour; a table-spoonful of thick cream; a table-spoonful of sherry or brandy; two table-spoonfuls of Bugar; a table-spoonful of lemon-juice; the whites of two eggs; the well-beaten yolks of three

From Cassell's dictionary of cookery, 1892

Serves 2

Time to fry: 5 to 7 minutes. Sufficient for five or six persons.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1316. The excerpt below is the record exactly as published.

Potato Fritters. — Bake three or four large potatoes. Burst them open, and scoop out the floury part with a spoon. Beat four ounces of this flour well, and mix with it a table-spoonful of thick cream, a table-spoonful of sherry or brandy, two table-spoonfuls of Bugar, a table-spoonful of lemon- juice, a little flavouring, and the well-beaten yolks of three and the whites of two eggs

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