Dinner
Potato Apples
A historic dinner preparation beginning with hot riced potatoes, preserved with an exact page-level citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2 cups hot riced potatoes
- 2 tablespoons butter
- ⅓ cup grated cheese
- ½ teaspoon salt
- Few grains cayenne
- Slight grating nutmeg
- 2 tablespoons thick cream
- Yolks 2 eggs
Historical transcription
Source method
- 1
Mix ingredients in order given, and beat thoroughly. Shape in form of small apples, roll in flour, egg, and crumbs, fry in deep fat, and drain on brown paper. Insert a clove at both stem and blossom end of each apple.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.