Reference > Farmer's Cookbook > POTATOES > Potatoes, Somerset Style
  Fried Potato Balls Potato Fritters  
CONTENTS · BIBLIOGRAPHIC RECORD

Potatoes, Somerset Style

To two cups hot riced potatoes add two tablespoons butter, one-half cup grated mild cheese, yolks three eggs, slightly beaten, one-half teaspoon salt, and a few grains cayenne. Shape in form of birds, dip in crumbs, egg, and crumbs, insert slices of raw potato cut to represent wings and tail, and cloves to represent eyes. Fry in deep fat and drain on brown paper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fried Potato Balls Potato Fritters  
 
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