POTATO APPLES (1896)
The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)
Ingredients
• 2 cups hot riced potatoes.
• 2 tablespoons butter.
• 1/3 cup grated cheese.
• 1/2 teaspoon salt.
• Few grains cayenne.
• Slight grating nutmeg.
• 2 tablespoons thick cream.
• Yolks 2 eggs.
Directions
Mix ingredients in order given, and beat thoroughly.
Shape in form of small apples, roll in flour, egg, and crumbs, fry in deep fat, and drain on brown paper.
Insert a clove at both stem and blossom end of each apple.
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