Potatoes Messalina
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 313. The excerpt below is the record exactly as published.
Potatoes Messalina. — Peel, wash, and cut into quarters 6 large potatoes, dry on a towel, fry in hot fat till light brown, not too many at one time, then remove ; lay them aside for a few minutes. Let the fat get very hot and plunge the potatoes again into it, and fry a few minutes ; the potatoes will swell considerably and puff up. Bemove and lay them on paper, dust over with salt, and serve on a hot dish. Potatoes h PAllemande. — Peel nicely 1 quart small Oerman potatoes, wash, and place them in a saucepan over the fire ; cover with veal or chicken broth, add 1 teaspoonful salt
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