Authentic Sweet Potato Fritters

Eleanor Rose

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Joined
Nov 26, 2016
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4,681
Location
central NC
#1

Sweet potato fritters from an 1885 San Francisco cookbook.
This fritter recipe is from the collection of vegetable recipes published in 1885 by Jules Arthur Harder, the head chef at the Palace Hotel in San Francisco.

Sweet Potato Fritters

Peel half a dozen boiled Sweet Potatoes, cut off both ends, and then slice them in pieces half an inch thick and one inch wide. Put them in an earthen bowl, moisten them with a wine glass full of a brandy, add the peeling of one lemon, and allow them to macerate for half an hour. Then drain them, dip them in batter, fry them in hot lard until nicely browned. Then drain them. Serve them on a napkin and sprinkle powdered sugar over them.

Source: The Physiology of Taste: Harder’s Book of Practical American Cookery (1885).
 

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Eleanor Rose

1st Lieutenant
Joined
Nov 26, 2016
Messages
4,681
Location
central NC
#2
It seems any authentic 19th century fritter must be fried in lard. The only exceptions I have found are the recipes from vegetarian cookbooks, which called for using butter, “coconut butter” or fat of unspecified origin.
 

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