Potato Fritters (Other Ways)
From Cassell's dictionary of cookery, 1892
Serves 4
Alternative method using roasted potato flour.
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 (other ways). — BoU and peel the potatoes, grate or mash them, add four well-beaten eggs, a little cream, chopped parsley, chives, salt, and spice, and mix the whole well together. Drop a tea-spoonful of this paste into a pan of boHing lard or butter, when it ■vridl swell into a light fritter. Or, take the mealy part of potatoes roasted under the ashes ; beat it in a mortar with a little fine salt, a spoonful of brandy, some fresh butter
Cook this with the app: pantry check, scaling, and the assistant.