Potatoes à la Diana

Ingredients

• 6 large potatoes
• 1 teaspoonful salt
• 2 whole eggs
• 1/2 teaspoonful nutmeg
• 1/2 gill of cream
• 1 cup of milk
• 2 ounces butter
• a little salt
• a sprinkle of sugar
• 4 ounces flour

Method

1. 1

   Bake the potatoes until done, cut in half, and remove the soft part.

2. 2

   Mix with salt, eggs, nutmeg, and cream.

3. 3

   In a saucepan, heat milk, butter, salt, and sugar; add flour and stir to a smooth paste.

4. 4

   Combine with potatoes, form into egg-shaped balls, dip in beaten egg, roll in breadcrumbs, and fry in hot lard until golden.

5. 5

   Drain and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 314. The excerpt below is the record exactly as published.

otatoes ft la Diana. — Wash 6 large potatoes and bake them till done ; then remove ; cut them in half, remove the soft part, and mix it with 1 teaspoonful salt, 2 whole eggs, Yt teaspoonful nut- meg, and Vs gill of cream. Place a saucepan with 1 cup of milk and 2 ounces butter, a little salt, and a sprinkle of sugar over the fire; as soon as it boils add 4 ounces flour

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