Dinner
Potato fritters
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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.
- Peel and boil four large potatoes, and when they are cold cut into tiny bits.
- Make a batter of two eggs—beaten light—a cupful of milk and a cupful and one-half of flour sifted twice with a half teaspoonful of baking-powder.
- Now add the minced potatoes, mix well and season with salt.
Historical transcription
Source method
- 1
Peel and boil four large potatoes, and when they are cold cut into tiny bits. Make a batter of two eggs—beaten light—a cupful of milk and a cupful and one-half of flour sifted twice with a half teaspoonful of baking-powder. Now add the minced potatoes, mix well and season with salt. Drop this mixture by the spoonful into deep, boiling cottolene or other fat. When the fritters are done lift them out with a perforated spoon, and lay them in a hot colander to drain free of fat.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.