Dessert
Sweet potato fritters
Marion Harland’s original method for Sweet potato fritters, 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.
- Stir into a pint of potatoes a cupful of milk, a tablespoonful of butter, a little salt and two tablespoonfuls of sugar;
- finally, the yolks of two beaten eggs.
- Leave upon ice two hours and fry in deep, boiling cottolene or other fat to a golden brown.
Historical transcription
Source method
- 1
Boil, skin, and dry in an open oven. Mash while warm, and rub through a colander, or a vegetable press. Stir into a pint of potatoes a cupful of milk, a tablespoonful of butter, a little salt and two tablespoonfuls of sugar; finally, the yolks of two beaten eggs. With floured hands shape into flat cakes, dip into the frothed whites, then in cracker-crumbs, repeating the process. Leave upon ice two hours and fry in deep, boiling cottolene or other fat to a golden brown.
- 2
Eat with lemon sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.