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Cookery manuscript, Reading, England
Page 23
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No 4. Potatoes fried whole - When boiled as by the first receipt put them into a stew pan, with a bit of butter, or some nice clean Beef dripping - shake them about often for fear of burning, till they are of a fine brown, & crisp: drain them well from the fat, & send them up - NB it will be an elegant improvement to the 3 last receipts, previous to frying, as boiling the potatoes, to dip them in the yolk of an egg, & then in fine sifted bread crumbs. No 5. to mash Potatoes - When Yr. potatoes are boiled, drain & dry them prefectly, & rub them thro' a Cullender into a clean stew pan; to a pound of potatoes put about half an ounce of butter, & a large table spoonful of milk - dont make them too moist. mix them well together, & put them by the side of the fire, to keep warm - if you put htem too near they will get a bad taste.
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No 4. Potatoes fried whole - When boiled as by the first receipt put them into a stew pan, with a bit of butter, or some nice clean Beef dripping - shake them about often for fear of burning, till they are of a fine brown, & crisp: drain them well from the fat, & send them up - NB it will be an elegant improvement to the 3 last receipts, previous to frying, as boiling the potatoes, to dip them in the yolk of an egg, & then in fine sifted bread crumbs. No 5. to mash Potatoes - When Yr. potatoes are boiled, drain & dry them prefectly, & rub them thro' a Cullender into a clean stew pan; to a pound of potatoes put about half an ounce of butter, & a large table spoonful of milk - dont make them too moist. mix them well together, & put them by the side of the fire, to keep warm - if you put htem too near they will get a bad taste.
Szathmary Culinary Manuscripts and Cookbooks
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