Potato Eggs
A historical recipe from The Dinner Year-Book, by Marion Harland (1883).
A historical recipe
The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 2 cups mashed potato
- ½ cup minced meat
- 2 tablespoonfuls hot milk
- 1 tablespoonful melted butter
- 3 tablespoonfuls gravy
- 2 beaten eggs
Method
- 2 cups mashed potato.
- ½ cup minced meat.
- 2 beaten eggs.
- 2 tablespoonfuls hot milk.
- 1 tablespoonful melted butter.
- 3 tablespoonfuls gravy.
- Pepper, salt, and dripping.
- Work the potato smooth with butter, milk, gravy, and beaten eggs.
- Put into a saucepan, and stir over the fire until smoking hot.
- Stir in the meat;
- let it get cool enough to handle.
- Flour your hands and make the mixture into egg-shaped balls.
- Roll in flour and fry in hot dripping.
- Pile upon a hot dish.