Lent Potatoes

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
For the lent potatoes
For serving
Instructions (7)
  1. Beat three or four ounces of almonds, and three or four bitter, when blanched, putting a little orange flower water to prevent oiling.
  2. Add eight ounces of butter, four eggs well beaten and strained, half a glass of raisin wine, and sugar to your taste.
  3. Beat all well till quite smooth, and grate in three Savoy biscuit.
  4. Make balls of the above, with a little flour, the size of a chestnut.
  5. Throw them into a stewpan of boiling lard, and boil them of a beautiful yellow brown.
  6. Drain them on a sieve.
  7. Serve sweet sauce in a boat, to eat with them.
Original Text
Lent Potatoes. Beat three or four ounces of almonds, and three or four bitter, when blanched, putting a little orange flower water to prevent oiling: add eight ounces of butter, four eggs well beaten and strained, half a glass of raisin wine, and sugar to your taste. Beat all well till quite smooth, and grate in three Savoy biscuit. Make balls of the above, with a little flour, the size of a chestnut; throw them into a stewpan of boiling lard, and boil them of a beautiful yellow brown. Drain them on a sieve. Serve sweet sauce in a boat, to eat with them.
Notes
—