Potatoes, to fry

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
every large table-spoonful of potatoes add one egg well beat ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
to each egg a small spoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
some salt ↝ Salt, table, iodized [Spices and Herbs]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Instructions (4)

After your potatoes are nicely boiled and skinned, grate them.
To every large table-spoonful of potatoes add one egg well beat.
To each egg add a small spoonful of cream, with some salt.
Drop as many spoonfuls as are proper in a pan in which is clarified butter.

Original Text

Potatoes, to fry.

After your potatoes are nicely boiled and skinned, grate them, and to every large table-spoonful of potatoes add one[139] egg well beat, and to each egg a small spoonful of cream, with some salt. Drop as many spoonfuls as are proper in a pan in which is clarified butter.

Notes

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