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The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)

• 2 cups hot riced potatoes.
• 2 tablespoons cream.
• 2 tablespoons wine.
• 1 teaspoon salt.
• Few gratings nutmeg.
• Few grains cayenne.
• 3 eggs.
• Yolks 2 eggs.
• 1/2 cup flour.

Add cream, wine, and seasonings to potatoes; then add eggs well beaten, having bowl containing mixture in pan of ice water, and beat until cold.

Add flour, and when well mixed, drop by spoonfuls in deep fat, fry until delicately browned, and drain on brown paper.


Chef with red wine glass

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