Potato Apples

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups hot riced potatoes.
  • 2 tablespoons butter.
  • ⅓ grated cheese.
  • ½ teaspoon salt.
  • Few grains cayenne.
  • Slight grating nutmeg.
  • 2 tablespoons thick cream.
  • Yolks 2 eggs.


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.