Potato Klosse, Sweet

Ingredients

• four ounces of fresh butter
• a pinch of salt
• five or six large lumps of sugar
• the well-beaten yolks of four and the whites of two eggs
• two table-spoonfuls of finely-grated bread-crumbs
• as much potato flour as will make a thick firm paste

Method

1. 1

   Beat butter to cream, add salt, sugar, egg yolks, bread-crumbs, and potato flour to form a paste.

2. 2

   Shape into walnut-sized balls, dip in egg and bread-crumbs, and fry in hot fat until browned.

3. 3

   Drain and serve with powdered sugar.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1319. The excerpt below is the record exactly as published.

Potato Klosse, Sweet (aGci-mandish). — Beat four ounces of fresh butter to a cream. Add to this a pinch of salt, five or six large lumps of sugar which have been well rubbed upon the rind of a fresh lemon and afterwards crushed to powder, the well-beaten yolks of four and the whites of two eggs, two table-spoonfuls of finely- grated bread-crumb

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