Potatoes à la Bismarck

Ingredients

• 6 large well-washed potatoes
• 1 teaspoonful salt
• ½ teaspoonful nutmeg
• 1 ounce butter
• 1 gill of cream
• 1 gill of milk
• 2 tablespoonfuls of flour
• 2 yolks of eggs
• 2 whites beaten to a stiff froth

Method

1. 1

   Bake potatoes until done, scoop out pulp and mix with salt, nutmeg, butter, and cream.

2. 2

   Make a paste with milk and flour, add to potatoes with egg yolks, then fold in beaten egg whites.

3. 3

   Form into balls, coat with breadcrumbs, and bake until golden.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 311. The excerpt below is the record exactly as published.

Potatoes h la Bismarck. — Bake 6 large well-washed potatoes in a hot oven till done ; take out, cut the potatoes in half, remoTe the pulp, and mix with 1 teaspoonful salt, Ya teaspoonful nutmeg, 1 ounce butter, and Ys giU of cream. Then place 1 gill of milk with Ys ounce butter over the fire ; as soon as it boils add 2 tablespoonf uls of flour ; stir over the fire till it forms into a paste, then remove ; add this paste with the yolks of 2 eggs to the potatoes ; add lastly the 2 whites beaten to a stiff froth

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