Potato Croquettes or “Bagshot Potato Fritters.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

1 lb. boiled potatoes passed through a sieve ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
3 tablespoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
the yolks of 2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 ozs. of best Parmesan grated ↝ Cheese, parmesan, grated [Dairy and Egg Products]
2 whites of egg ↝ Egg, white only, raw [Eggs and omelets]
boiling lard ↝ Lard [Fats and Oils]

Alternative ingredients

fresh butter instead of cream ↝ Butter, stick, unsalted [Dairy and Egg Products]
lard or in soup fat ↝ Soup, mulligatawany [Soups, broth-based]

Instructions (3)

To 1 lb. boiled potatoes passed through a sieve, work in 3 tablespoonfuls of cream, season with salt and white pepper if liked; add the yolks of 2 eggs, and 2 ozs. of best Parmesan grated; lastly, mix lightly in 2 whites of egg.
Have plenty of boiling lard ready and drop the mixture into it with a table-spoon.
You may use fresh butter instead of cream and roll the potato mixture into balls and fry in lard or in soup fat, and, when dished, grate a little more cheese over all.

Original Text

Potato Croquettes or “Bagshot Potato Fritters.” (J. Emslie. 1885.)
To 1 lb. boiled potatoes passed through a sieve, work in 3 tablespoonfuls of cream, season with salt and white pepper if liked; add the yolks of 2 eggs, and 2 ozs. of best Parmesan grated; lastly, mix lightly in 2 whites of egg. Have plenty of boiling lard ready and drop the mixture into it with a table-spoon.
You may use fresh butter instead of cream and roll the potato mixture into balls and fry in lard or in soup fat, and, when dished, grate a little more cheese over all.

Notes

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