Potatoes Fried Whole

Ingredients

• small potatoes of uniform size
• plenty of hot fat
• a little salt

Method

1. 1

   Boil small potatoes until almost done, drain, and fry in hot fat until browned.

2. 2

   Serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1337. The excerpt below is the record exactly as published.

Potatoes Pried Whole. — Boil small potatoes of uniform size until they are almost done enough. Drain them, and put them into a frying-pan sufficiently large to allow them to lie without touching one another, with plenty of hot fat. Shake them about till they are lightly and equally browned all over, and serve as soon as they are done enough. If liked, they may be dipped in e^g and bread-crumb before they are fried. Cold boiled potatoes may be re-dressed in this way. Time to fry, ten or twelve minutes. Probable cost, potatoes Id. or IM. per pound. Allow two or more potatoes for each person. Potatoes, Frost-bitten.— Frost seems to have the curious effect of converting the starch of potatoes into sugar. When the tubers are affected by frost, or are what is called frost- bitten, they become sweet, and in this state are no longer fit for eating ; they are usually given to cattle, or are used for distillation of spirits, or for making beer. If only slightly frost-bitten they may be partially restored by throwing them into cold water. Potatoes in Cases.— Wash half a dozen large potatoes, and bake them in a moderate oven. When done enough, cut a round the size of a crown from the top of each, and carefuUy scoop out the inside, though not so as to leave the skin quite bare. Rub the pulp thi-ough a colander, and mix with it an ounce of butter, two table-spoonfuls of milk, and a little popper and salt. Stir the mixture over the fii-e until it is hot, then add the white of an egg beaten to a froth. Eub the skin of the potatoes with butter, fiU them with the mixture, put the lids in their places, and bake the potatoes in a quick oven. If liked, the potato-cases can be filled with minced meat or forcemeat instead of mashed potatoes. Time to bake the potatoes, two hours at first, afterwards until quite hot. Probable cost, 4d. Sufficient for two or tkree persons. Potatoes, Mashed.— Boil or steam the potatoes until they are sufficiently cooked, and are mealj^ and dry. Carefully remove any dis- coloured places there may be upon them, put them into a bowl, and beat them with a woodea spoon for two or three minutes, and whilst beating, add a little salt

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