Potato Snow

Ingredients

• two large Potatoes
• plenty of salt

Method

1. 1

   Boil potatoes in cold salted water.

2. 2

   Once skins crack, dry them in a hot stewpan.

3. 3

   Rub through a sieve into a hot dish without touching them again.

Nutrition per serving

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 211. The excerpt below is the record exactly as published.

Potato Snow. — Choose the whitest Potatoes, free from spots. Put them on to boil in cold water with plenty of salt. When the skins begin to crack take out the Potatoes and put them into a clean, hot stewpan by the fire till they are quite dry and falling to pieces. Rub them with a wooden spoon through a wire sieve into the hot, uncovered dish in which the Potato Snow is to be served, and do not touch them again. American Stewed Potatoes. — Pare the Potatoes, cut them in thin slices, and stew them in just enough water to cover them. When they are quite tender, take the slices out. Drain off all the water from the stewpan, and add a teacupful of milk or cream. Boil for about five minutes, stirring con- stantly. Add an ounce and a half of butter -well rolled in flour, a little salt, a dessertspoonful of finely-minced parsley, and a dust of pepper. Boil up once, and turn all into a very hot covered dish. Fried Potato Balls with Herbs.— Prepare the Potatoes as for Potato Snow. When they are quite dry remove the skins, and mash the Potatoes with a tablespoonful of milk and half an ounce of butter to every pound. Pound well together when cold, add a dessertspoonful of minced thyme, parsley, and, if liked, shallot. (The herbs must not be more than one dessertspoonful altogether.) Work in the yolks of two eggs, so as to make the mixture a stiff paste. With two Avooden spoons make the Potato mixture into balls the size of a small egg. Roll each ball in breadcrumbs, dip each in either warm butter or into half an ounce of warm butter into which one whole beaten egg has been mixed, and again roll each ball well in breadcrumbs. Fiy the balls in boiling fat, shaking them gently. In about a minute they FRIED POTATO BALLS WITH HERBS 3°7 onglit to become a golden colour, and then they are done. Some cooks flour their hands instead of using wooden spoons, hut a little practice will enable them to use the spoons. It is needless to say that the human hand should he used as little as possible in touching food. Baked Potato Balls. — Prepare the Potatoes as above. When the Potatoes are formed into balls put them at once on a baking-tin' in the oven, baste them with gravy, and serve when perfectly brown. The Potato Balls ought to be baked in twenty minutes. If they are too long in the oven they get stiff and tasteless. Potato Quenelles. — Boil two large Potatoes

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