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POTATO PANCAKES

(Pancakes, Fritters, Etc.) - (The International Jewish Cook Book)







Peel six large potatoes and soak several hours in cold water; grate,
drain, and for every pint allow two eggs, about one tablespoon of flour,
one-half teaspoon of salt, a little pepper; a little onion juice may be
added if so desired. Beat eggs well and mix with the rest of the
ingredients. Drop by spoonfuls on a hot greased spider in small cakes.
Turn and brown on both sides. Serve with apple sauce.
When eggs are very expensive the cakes can be made with one egg. When
required for a meat meal, the pancakes may be fried in drippings; the
edges will be much more crisp than when fried in butter, which burns so
readily.

Other Recipes


German Potato Pancakes.

Soak 6 matzoth crackers in water; press dry and mix with 1
tablespoonful of butter, a pinch of salt, the yolks of 5 eggs, a small
cup of sugar, some cinnamon, 1/2 cup of raisins and a little grated
lemon peel. Add the beaten whites and bake until brown. Serve with
wine sauce.

Other Recipes


Potato Pancakes

Grate eight large pared potatoes, add to them one and one

half-teacupfuls of milk, the beaten yolks of two or three eggs, a lump

of butter the size of a walnut, pepper, salt, enough flour to make a

batter, and lastly add the whites of two or three eggs beaten stiff. Add

a heaping teaspoonful of baking powder if only one egg is used. Fry in

butter or drippings to a rich brown.









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