Potato Shells or Croustaries
From Cooking for profit, 1886
Serves 4
This process is time-consuming and not suited for crowded houses.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 262. The excerpt below is the record exactly as published.
Potato bhells or Croustaries. Make the same mashed potato prepa- ration as for croquettes with one or two yolks in it, take it on the pastry board with a little flour, make a long roll of it, cut off slices like common biscuits in size, dip them in egg and cracker dust t\vice over, giving them a double coating. Then take a small cutter and mark a lid in each one as you would in a puff-paste tartlet. Put them in the frying basket to fry, and only keep them in the hot lard
Cook this with the app: pantry check, scaling, and the assistant.