Potatoes à la Teutonia

Ingredients

• 8 medium-sized potatoes
• 1 quart water
• 1 tablespoonful salt
• 1 tablespoonful butter
• the yolks of 2 eggs
• 1/2 teaspoonful white pepper
• 1/2 teaspoonful nutmeg

Method

1. 1

   Peel, wash, and boil the potatoes in water with salt.

2. 2

   Drain and press through a sieve.

3. 3

   Mix with butter, yolks, and seasonings.

4. 4

   Form into balls or pyramids, brush with beaten egg, and bake till golden.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 308. The excerpt below is the record exactly as published.

1 tablespoonful butter in a small saucepan over the fire; when hot add it to the potatoes, mix well and beat the potatoes with a wooden spoon for a few minutes, then serve. Potato Pur^e. — Boil 1 quart peeled and washed potatoes with 1 quart of water and 1 tablespoonful salt ; when done, drain off the water, and press the potatoes through a sieve ; return to saucepan, add Vs pint of hot cream or milk and 1 ounce butter, mix all well, and serve. One tablespoonful fine-chopped parsley may be mixed with the potatoes if desired. Potato Sonfflfi. — Boil 1 quart peeled and washed potatoes with 1 tablespoonful salt and 1 quart of water. When done, drain off the water, mash the potatoes fine, and mix them with 1 cupful milk, 1 ounce butter, and the yolks of 2 eggs ; add the whites beaten to a stiff froth ; put the potatoes in a dish ; make 6 dents with a knife on top of potatoes, put in each dent a small piece of butter, set the dish in a hot oven, and bake light brown ; then serve in the same dish. Potatoes & PItallenne. — Boil 1 quart of peeled and well- washed potatoes with 1 tablespoonful salt and 1 quart water till done ; then drain off the water and press the potatoes through a potato press ; mix them with y^ cupful cream, the yolks of 3 eggs, 460 VEGETABLES. Ya teaspoonful white pepper, YseTen teaspooDfuI salt, 1 canoe butter, and the whites beaten to a stiff froth ; put the preparation in a bat- tered 80uffl6 dish, cover the top with 4 tablespoon! uls grated cheese, sprinkle over Yf ounce melted butter, and bake to a fine golden color in a hot oven ; set the dish in a silver dish, and serve. Potato Croquettes. — Peel, wash, and place 6 medium-sized potatoes in a saucepan over the fire, coyer with cold water, add Vs tablespoonf ul salt, and cook till tender ; then drain and mash, or press through a potato press ; mix with 1 ounce butter the yolks of 2 eggs ; season with Y4 teaspoonful white pepper, Yt ^^^^ teaspoon- ful salt, and the same of nutmeg. Form the preparation into cork- shaped croquettes or into round balls the size of a small egg ; dip in beaten egg and roll in fresh grated bread crumbs. Place a frying pan with 2 tablespoonf uls drippings or lard over the fire ; when hot put in as many croquettes as will conveniently go in the pan, fry light brown on all sides ; then remove, let lay for a few minutes on blotting or brown paper. When the croquettes are all fried in this way, serve on a hot dish. Potatoes k la Patricia. — Prepare 6 potatoes the same as in foregoing recipe ; lay 2 butter pats 2 minutes in boiling water ; re- move and instantly dip into cold water ; take small portions of the potatoes and roll them into round balls the size of a walnut between the butter pats, the same as butter balls are made ; dip in beaten egg, roll in fresh bread crumbs, and fry to a fine golden color in hot fat. These are mostly used for garnishing. Potato Balls h PAUemande.— Prepare 6 large potatoes the same as for potato croquettes ; mix with 1 tablespoonful fiour and a little fine-chopped parsley, form the preparation into small balls the size of a hickory nut ; dip in beaten egg, roll in fresh grated bread crumbs, and fry to a fine golden color in hot fat, the same as crullers. Potatoes h la Teutonia. — Peel, wash, and boil 8 medium- sized potatoes in 1 quart water and 1 tablespoonful salt When done drain and press through a sieve or a potato press ; mix with 1 table- VEGETABLES. 461 spoonfal batter the yolks of 2 eggs

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