POTATO FRITTERS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 6 min Total: 6 min
Yield
3.0 – 4.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
sauce
garnish
Instructions (9)
  1. Boil the potatoes, and beat them up lightly with a fork, but do not use a spoon, as that would make them heavy.
  2. Beat the eggs well, leaving out one of the whites.
  3. Add the other ingredients, and beat all together for at least 20 minutes, or until the batter is extremely light.
  4. Put plenty of good lard into a frying-pan.
  5. Drop a tablespoonful of the batter at a time into it, and fry the fritters a nice brown.
  6. Serve them with the following sauce:—Warm a glass of sherry mixed with the strained juice of a lemon, and sufficient white sugar to sweeten the whole nicely.
  7. Serve the sauce separately in a tureen.
  8. The fritters should be neatly dished on a white d'oyley, and pounded sugar sprinkled over them.
  9. They should be well drained on a piece of blotting-paper before the fire previously to being dished.
Original Text
POTATO FRITTERS. 1474. INGREDIENTS.—2 large potatoes, 4 eggs, 2 tablespoonfuls of cream, 2 ditto of raisin or sweet wine, 1 dessertspoonful of lemon-juice, 4 teaspoonful of grated nutmeg, hot lard. [Illustration: SCROLL FRITTER-MOULD.] Mode.—Boil the potatoes, and beat them up lightly with a fork, but do not use a spoon, as that would make them heavy. Beat the eggs well, leaving out one of the whites; add the other ingredients, and beat all together for at least 20 minutes, or until the batter is extremely light. Put plenty of good lard into a frying-pan, and drop a tablespoonful of the batter at a time into it, and fry the fritters a nice brown. Serve them with the following sauce:—A glass of sherry mixed with the strained juice of a lemon, and sufficient white sugar to sweeten the whole nicely. Warm these ingredients, and serve the sauce separately in a tureen. The fritters should be neatly dished on a white d'oyley, and pounded sugar sprinkled over them; and they should be well drained on a piece of blotting-paper before the fire previously to being dished. Time.—From 6 to 8 minutes. Average cost, 9d. Sufficient for 3 or 4 persons. Seasonable at any time.
Notes
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