Potato Rolls

Ingredients

• Take five or six potatoes
• add salt
• add pepper
• a little milk
• Beat three eggs light

Method

1. 1

   Boil and wash the potatoes.

2. 2

   Add salt, pepper, and a little milk.

3. 3

   Beat three eggs light and mix with them.

4. 4

   Make out into little rolls, and cover with flour.

5. 5

   Fry in hot lard.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 7. The excerpt below is the record exactly as published.

POTATO ROLLS. Take five or six potatoes, boil and wash them ; add salt, pepper and a little milk. Beat three eggs light and mix with them. Make out into little rolls, and cover with flour. Fry in hot lard. Mrs. Ira Northrop. 22 "Mother Hubbard's Cupboard." broiled potatoes. Boil eight or ten large potatoes ; when cold, slice them lengthways and put on a toaster or fine wire broiler over a hot fire; when browned, remove, salt, and pour melted butter over them. FRIED TOMATOES. Cut the tomatoes in slices without skinning; pepper and salt them ; then sprinkle a little flour over them and fry in butter until brown. Put them on a hot platter and pour milk or cream into the butter and juice. When boiling hot, pour over the tomatoes. BAKED TOMATOES. Skin the tomatoes, slice in small pieces ; spread in bottom of a pudding dish a thick layer ; cover with a thin layer of bread crumbs, and sprinkle salt, pepper and a few small pieces of butter over them ; add layers of tomatoes, &c, until the dish is filled — sprinkle over the top a layer of fine rolled crackers. Bake one hour. H. A. BROILED TOMATOES. Cut large tomatoes in two ; crosswise ; put on gridiron, cut surface down ; when well seared, turn, and put butter, salt and pepper on, and cook with the skin-side down till done. C. M. SPICED TOMATOES. To one pound of ripe tomatoes, peeled and sliced, add one- half pound brown sugar, one-half pint vinegar, one teaspoon cinnamon, one teaspoon allspice, one teaspoon cloves. Boil two hours. BAKED CORN. Grate one dozen ears sweet corn, one cup milk, small piece butter ; salt, and bake in pudding dish one hour. Vegetables. 23 CORN CAKES. One pint grated corn, two eggs, one teaspoon melted but- ter, three tablespoons sweet milk, two and one-half table- spoons Boston crackers, rolled. Fry in spider. Mrs. W. CORN OYSTERS. Eight ears of sweet corn, grated ; two cups of milk, three eggs, salt and pepper ; flour enough to make a batter. Put a tablespoon of butter into a frying pan and drop the mixture into the hot butter — a spoonful in a place; brown on both sides. Serve hot for breakfast or as a side dish for dinner. Mrs. Sage. SUCCOTASH. Ten ears green corn, one pint Lima beans ; cut the corn from the cob, and stew gently with the beans until tender. Use as little water as possible. Season with butter, salt and pepper — milk, if you choose. EGG PLANT. Pare and cut in slices half an inch thick ; sprinkle with salt ; cover and let stand for an hour. Rinse in clear cold water ; wipe each slice dry ; dip first in beaten egg, then in rolled cracker or bread crumbs. Season with pepper and salt, and fry brown in butter. Mrs. Miller. MACCARONI. Three long sticks of maccaroni, broken in small pieces ; soak in a pint of milk two hours. Grate bread and dried cheese. Put a layer of maccaroni in a pudding dish ; add pepper

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