Potato fritters (with wine) and slapjacks
I liked yesterday’s long title so much that today I have another for you. Plus a recipe from a Confederate recipe book, since I have made a Louisianan dish for my party tonight (black-eyed beans with onion and tabasco and dressing - yum). Maybe I’ll give you two posts tomorrow, though, since the title is so long today and the recipes so short.
Soon you can stop worrying about all this fried food (just in case you were concerned about your health or you’re running out of oil or lard) because we’re over half way through Chanukah, so the end may not be in sight but there’s definitely light at the end of the tunnel. I can’t promise an end to mixed metaphors, however.
The complete cook. Plain and practical directions for cooking and housekeeping;
with upwards of seven hundred receipts: consisting of directions for the choice of meat and poultry; preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying of meats, fish, &c. seasonings, colourings, cooking vegetables, preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, &c. and, with general directions for making wines. With additions and alterations, by J. M. Sanderson, of the Franklin House. Philadelphia: J. B. Lippincott & Co. 1864.
Potatoe Fritters
Boil two large potatoes, scrape them fine, beat four yolks and three whites of eggs, and add to the above one large spoonful of cream, another of sweet wine, a squeeze of lemon, and a little nutmeg. Beat this batter well half an hour. It will be extremely light. Put a good quantity of fine lard into a stew-pan, and drop a spoonful at a time of the batter into it. Fry them; and serve as a sauce, a glass of white wine, the juice of a lemon, one dessert-spoonful of peach-leaf or almond water, and some white sugar, warmed together; not to be served in the dish.
CONFEDERATE RECEIPT BOOK. A COMPILATION OF OVER ONE HUNDRED RECEIPTS, ADAPTED TO THE TIMES. WEST & JOHNSTON, RICHMOND. 1863.
SLAPJACKS
Take flour, little sugar and water, mix with or without a little yeast, the latter better if at hand, mix into paste, and fry the same as fritters in clean fat.
December 9th, 2007 at 3:35 am
[...] and fab recipes, instead of me writing about them. While you’re dreaming, let me give you yet more fried food, this time from Miss Leslie, from the 1840 edition of her Directions for Cookery, in its various [...]