Potato Apples

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 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.

Method

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.