Potato Balls (another way). — Mash one
pound of diy mealy potatoes until they are
qtiite smooth. Before they have time to cool,
luix with them a tablo-spoonful of hot milk,
one ounce and a haK of clarified butter, a salt-
spoonful of salt, a pinch of pepper, a little
grated nutmeg, and the well-beaten yolks of
three eggs✪ Potato Balls (another way). Beat the mixture till these ingre-
dients are thoroughly blended, then add the
Avhites of the eggs whisked to a firm froth.
Jlould the preparation into small balls the size
of a large marble, and fry in hot fat until they
are lightly browned. Drain, and serve the
balls piled on a hot napkin. Time to fry,
five or six minutes. Probable cost, 8d. Suf-
ficient for three or foiir persons.
Potato Balls (another way). — Cook some
potatoes in steam or boiling water, mash them,
mix with them some butter, salt, parsiey, chives
chopped small, grated nutmeg, and a few raw
eggs. Make the potatoes into balls, cover with
raw eggs beaten up, and fry them. Potato
balls may also be cooked in stock broth, or in
boiling water, and sent to table with tomato or
other sauce.
Potato Beer. — In Silesia potato beer is
made thus cheaply: — " Twenty-five gallons from
half a bushel of potatoes, ten pounds of malt,
half a pound of hops, and two quarts of yeast.
The cost of one tun of such beer is said not
to exceed two shillings and twopence ; conse-
quently the cost of a quart does not amount to
one farthing."
Potato Biscuits. — Bake half a dozen
large potatoes, and when they are done enough,
burst them open, and scoop out the ins'ide with
a tea-spoon until there is a quarter of a pound
of the flour. Pass this thi-ough a fine sieve,
and mix with it the well-beaten yolks of eight
eggs, the grated peel of half a lemon, and haK
a pound of pounded and sifted sugar✪ Potato Biscuits. Beat the
paste until it is quite light, then add the whites
of the eggs beaten to a fii-m froth. Make some
small paper cases, oil them, and half fill thexi
with the batter. Strew a Uttle sugar over them,
and bake in a moderate oven. If Uked, a little
bright-coloured jelly may be put over the
biscuits before serving. Time to bake, about
twenty minutes. Probable cost. Is. 2d.
Potato Biscuits (M. Udes' recipe).— Take
fifteen fresh eggs, break the yolks into one pan
and the whites into another. Beat the yolks
with a pound of sugar pounded very fine,
scrape the peel of a lemon with a lump of sugar,
dry that, and pound it fine also ; then throw
into it the yolks, and work the eggs and sugar
till they are of a whitish colour. Next, whip
the whites well, and mix them with the yolks.
Now sift half a pound of flour of potatoes
through a silk sieve over the eggs and sugar.
Have some paper cases ready, which lay on a
plafond, with some paper imdemeath. Fill the
cases, but not too fuU ; glaze the contents with
some rather coarse sugar, and bake the whole
in an oven moderately heated.
POT
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Page 1309 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Potato Balls (another way). — Mash one pound of diy mealy potatoes until they are quite smooth. Before they have time to cool, luix with them a table-spoonful of hot milk, one ounce and a haK of clarified butter, a saltspoonful of salt, a pinch of pepper, a little grated nutmeg, and the well-beaten yolks of three eggs. Beat the mixture till these ingredients are thoroughly blended, then add the Avhites of the eggs whisked to a firm froth. Mould the preparation into small balls the size of a large marble, and fry in hot fat until they are lightly browned. Drain, and serve the balls piled on a hot napkin. Time to fry, five or six minutes. Probable cost, 8d. Sufficient for three or four persons.
Potato Balls (another way). — Cook some potatoes in steam or boiling water, mash them, mix with them some butter, salt, parsiey, chives chopped small, grated nutmeg, and a few raw eggs. Make the potatoes into balls, cover with raw eggs beaten up, and fry them. Potato balls may also be cooked in stock broth, or in boiling water, and sent to table with tomato or other sauce.
Potato Beer. — In Silesia potato beer is made thus cheaply: — " Twenty-five gallons from half a bushel of potatoes, ten pounds of malt, half a pound of hops, and two quarts of yeast. The cost of one tun of such beer is said not to exceed two shillings and twopence ; consequently the cost of a quart does not amount to one farthing."
Potato Biscuits. — Bake half a dozen large potatoes, and when they are done enough, burst them open, and scoop out the inside with a tea-spoon until there is a quarter of a pound of the flour. Pass this through a fine sieve, and mix with it the well-beaten yolks of eight eggs, the grated peel of half a lemon, and haK a pound of pounded and sifted sugar. Beat the paste until it is quite light, then add the whites of the eggs beaten to a firm froth. Make some small paper cases, oil them, and half fill them with the batter. Strew a Uttle sugar over them, and bake in a moderate oven. If Uked, a little bright-coloured jelly may be put over the biscuits before serving. Time to bake, about twenty minutes. Probable cost. Is. 2d.
Potato Biscuits (M. Udes' recipe).— Take fifteen fresh eggs, break the yolks into one pan and the whites into another. Beat the yolks with a pound of sugar pounded very fine, scrape the peel of a lemon with a lump of sugar, dry that, and pound it fine also ; then throw into it the yolks, and work the eggs and sugar till they are of a whitish colour. Next, whip the whites well, and mix them with the yolks. Now sift half a pound of flour of potatoes through a silk sieve over the eggs and sugar. Have some paper cases ready, which lay on a plafond, with some paper imdemeath. Fill the cases, but not too fuU ; glaze the contents with some rather coarse sugar, and bake the whole in an oven moderately heated.
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( 620 )
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Records on this page
Potato Balls (another way)Potato Biscuits