Potato Fritters
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Archive recipe
A historic Victorian British dish of potatoes, eggs, cream, raisin and lemon-juice. Adapted from Potato Fritters, from The Book of Household Management (1861).
Adapted from Potato Fritters, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/potato-fritters-2.md.
The dish
2 of 7 items checked
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2 of 7 items checked · 5 aisles
Boil the potatoes, and beat them up lightly with a fork, but do not use a spoon, as that would make them heavy
Beat the eggs well, leaving out one of the whites
add the other ingredients, and beat all together for at least 20 minutes, or until the batter is extremely light
Put plenty of good lard into a frying-pan, and drop a tablespoonful of the batter at a time into it, and fry the fritters a nice brown
Serve them with the following sauce: A glass of sherry mixed with the strained juice of a lemon, and sufficient white sugar to sweeten the whole nicely
Warm these ingredients, and serve the sauce separately in a tureen
The fritters should be neatly dished on a white d'oyley, and pounded sugar sprinkled over them
they should be well drained on a piece of blotting-paper before the fire previously to being dished
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)