Potato Fritters

Ingredients

• Cold Potatoes
• 1 Egg
• 2 oz. Sugar
• Nutmeg or Lemon Peel
• Hot Fat

Method

1. 1

   Mash up the potatoes very smoothly, beat in the egg and a flavouring of nutmeg or grated lemon peel, mix into a paste; form into small round cakes.

2. 2

   Fry in very hot fat till brown; pile high on a dish, sprinkle with sugar, and serve.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 231. The excerpt below is the record exactly as published.

POTATO FRITTERS. Cold Potatoes . lEgg . . 2 oz. Sugar Nutmeg or Lemon Peel Hot Fat . ■\U. me — 5 Minutes. Total Co^t—\\d. Mash up the potatoes very smoothly, beat in the and a flavouring of nutmeg or grated lemon peel, up the egg and pour over the potatoes and mix paste ; form into small round cakes. Fry in very hot fat till brown ; pile high on a dish, sprinkle with sugar, and serve. One Qgg is sufficient for about 1 lb. potatoes. sugar. Beat into a APPLE FRITTERS. 3 Apples . Frying Batter Hot Fat . . 2d. . Id. 1 Sugar Lemon y Total Cost— If^. Time- -5 Minutes COOKERY RECIPES, ^v. 395 Peel and slice up the apples into rounds, take out the core with a small round cutter. Make frying batter by directions given elsewhere, and flavour with lemon juice. Dip in the pieces of apple, plunge into plenty of hot fat, and fry till a good colour. Drain on kitchen paper, pile high on a dish, and sprinkle well with sugar ; serve very hot. SWEET OMELET. ^ 2 Eggs 2d. ^ oz. Butter id. 1 teaspoonful Jam .... |rf. Sugar ^d. Total Cost— 3|d. Time— 5 Minutes. Put the yolks of the eggs into a basin and beat in half the sugar, put the whites on to a plate with a little sugar, and whip till stiff ; mix with the yolks. Put the butter into a small frying-pan, and when it is dissolved pour in the mixture ; leave over the fire for about three minutes. Then hold the pan in front of the fire for a minute or two to brown the top. Put the jam on to a hot plate, slip the omelet on the top ; serve at once. TAPIOCA MERINGUE. 1 pint Milk 2d. 1^ oz. Tapioca ^d. 1 oz. Sugar ^d. Whites of 2 Eggs . . . .Id. Flavouring ..... ^d. 1 oz. Eeef Suet ^d. Total Cost— 5d. Time— Two Hours. Wash the tapioca well in cold water, strain off the water, and put it into a pie dish. Chop the suet very finely and mix it in with the sugar ; flavour with grated lemon peel or nutmeg, pour over the milk and mix well, 896 THE ART OF LIVING IN AUSTRALIA. stand in a very cool oven for two hours. Whip the whites of the eggs to a very stiff froth, flavour the same as the pudding, spread these on top, sprinkle with sugar, and stand in the oven till set ; serve cold. This meringue is very much improved if a few macaroons are broken up and laid on the top before the eggs are put on, or if a spoon- ful of raspberry jam is spread over. HASTY PUDDINa. 1 pint Milk 2d. 1 oz. Butter Id. 3 oz. Flour 2 oz. Sugar Total Cost — id. Time — .5 Minutes. '\ld. Put the milk on the fire to boil, and when boiling stir in the flour quickly ; it should be rather lumpy. Pour it into a dish, melt the butter and sugar, and pour it in the middle of the pudding. A little flavouring of grated lemon peel may be put into the milk, or jam served with the pudding. aUICK PUDDING. Id. ■ 2d. lEgg . . . . 1 tablespoonful Flour 1 tablespoonful Jam . 1 teaspoonful Sugar . 1 teaspoonful Baking Powder Total Cost— 3d. Time— 5 Minutes. Mix the flour and baking powder together, beat the egg till very light, whisk in the sugar, and stir in the flour. Pour into a buttered tin, and bake five minutes ; turn on to a sugared paper spread with jam. Eoll up and serve. Custard sauce is nice with this. COOKERY RECIPES, ^c. 397 STANLEY PUDDING. 1 pint Milk 2 oz. Flour 1 oz. Sugar 2 Eggs . 1 spoonful Jam Total Cost— 6rf. 2d: Ti Id. 2d. Id. me— One Hour. Put the milk into a saucepan, mix the flour with a little cold milk ; and when the milk in the saucepan is nearly boiling, stir it in, and let it boil up. Pour into a basin and beat itt-the yolks of the eggs and the sugar ; turn into a pie- dish and bake till firm. Spread a spoonful of jam on the top ; whip the whites of the eggs to a stiff froth and spread them over, sprinkle with sugar, and put back in the oven to set. Serve cold. IMITATION OMELET. 1 Egg

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