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Wisconsin cookbook, 1900-1920
Page 74
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74 Fry a nice brown then add 1 tesp. parsley cut small. 1 tablespoon lemon juice. Salt & pepper. Serve at once. French fried potatoes. Pare & wash potatoes Let stand in cold water 1 hr. then dry & have a deep pan half full of lard, lard must be very hot put potatoes in & cook 3/4 of an hour. Sweet potatoes. Boil sweet potatoes till done, then peel & smash. 1 egg beaten light, salt, a pinch of proapricka. Beat all together. & [inshake?]. Dip in crumbs then coat with egg then again with crumbs fry in fat dip. Potatoes scoufle. 2 cups smashed Potatoes 1 cup. Hot milk, salt, Pepper. 2 eggs beaten separately put in buttered baking dish 20 min
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74 Fry a nice brown then add 1 tesp. parsley cut small. 1 tablespoon lemon juice. Salt & pepper. Serve at once. French fried potatoes. Pare & wash potatoes Let stand in cold water 1 hr. then dry & have a deep pan half full of lard, lard must be very hot put potatoes in & cook 3/4 of an hour. Sweet potatoes. Boil sweet potatoes till done, then peel & smash. 1 egg beaten light, salt, a pinch of proapricka. Beat all together. & [inshake?]. Dip in crumbs then coat with egg then again with crumbs fry in fat dip. Potatoes scoufle. 2 cups smashed Potatoes 1 cup. Hot milk, salt, Pepper. 2 eggs beaten separately put in buttered baking dish 20 min
Szathmary Culinary Manuscripts and Cookbooks
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