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Potatoes Fried (German Method)
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1336. The excerpt below is the record exactly as published.
otatoes, Fried (German method). — Fry in some butter small slices of bread and sliced potatoes parboiled in water lightly salted; serve them on a dish, and pour over them a little bouiUi of potato flour; sprinkle with sugar
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