Dinner
Potato drop cakes
Marion Harland’s original method for Potato drop cakes, retained as a source transcription for modern discovery.
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.
- Pare, wash and grate six good-sized raw potatoes;
- press out the water, add three well-beaten eggs and a heaping tablespoonful of flour, with salt to taste.
Historical transcription
Source method
- 1
Pare, wash and grate six good-sized raw potatoes; press out the water, add three well-beaten eggs and a heaping tablespoonful of flour, with salt to taste. Beat well, and drop by the great spoonful in deep, hot cottolene or other fat. Fry to a delicate brown.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.