Small Potatoes
From Cooking for profit, 1886
Serves 6
These are not the same as fried potatoes.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 53. The excerpt below is the record exactly as published.
Small Potatoes. Scoop out balls size of cherries from large potatoes with a potato spoon. A cupful will make enough for a dozen plates of fish. ]\[ake ^ cup of butter and ^ cup of lard hot in a very small saucepan and drop the potato balls in and let them stew slowly, As soon as the butter gets down to the frying point and the potatoes and sediment begin to brown on the bottom pour off all the grease and set the potatoes in the oven a few minutes to acquire a handsome color. Sprinkle salt and chopped pars- ley
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