Recipe: Fried Sweet Potatoes

Choose them of the largest size. Half boil them, and then having taken off the skins, cut the POTATOES in slices, and fry them in butter, or in nice dripping.
Sweet POTATOES are very good stewed with fresh pork, veal, or beef.
The best way to keep them through the cold weather, is to bury them in earth or sand; otherwise they will be scarcely eatable after October.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Fried Potatoes with Eggs

A nice Breakfast Dish.

  •  9 thick slices of cold potato.
  •  3 hard-boiled eggs.
  •  1 ounce butter for frying.
  •  1 gill of good Sauce.
  •  A little parsley.

Fry the slices of potato until a nice brown, lay them on a hot dish, remove the ends of the hard-boiled eggs, and cut each egg into three slices, placing one on each piece of potato; sprinkle over them the chopped parsley and the Sauce, which should be rather thick. Serve quickly.

Note.—Scald the parsley (before chopping) by throwing it into boiling salted water for a few minutes.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)

Recipe: Spanish Fried Potatoes

Peel some new potatoes and cook until tender. Mix some fine bread-crumbs with grated Parmesan cheese and chopped parsley. Beat 2 EGGS with salt and pepper; dip each potato in beaten egg and roll in the bread-crumbs. Fry in deep hot lard until brown. Serve hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Fried Parsnips

Boil tender in a little hot water salted; scrape, cut into long slices, dredge with flour; fry in hot lard or dripping, or in butter and lard mixed; fry quite brown. Drain off fat and serve.

Parsnips may be boiled and mashed the same as POTATOES.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Onions Fried Butter

Pare and cook one dozen medium-sized onions until tender, taking care that they do not break. Drain and then cool, and when ready to prepare dip in batter and then fry in hot fat, and serve with Hollandaise Sauce. How to prepare the batter:
Place in a bowl

  • Six tablespoons of water,
  • Eight tablespoons of flour,
  • One-half teaspoon of salt.

Beat to mix and then roll the onions in flour and then dip in a batter and fry until golden brown in hot fat.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Fried Egg Plant

Take fresh, purple egg-plants of a middling size; cut them in slices a quarter of an inch thick, and soak them for half an hour in cold water, with a teaspoonful of salt in it. Have ready some cracker or bread crumbs and one beaten egg; drain off the water from the slices, lay them on a napkin, dip them in the crumbs and then in the egg, put another coat of crumbs on them and fry them in butter to a light brown. The frying pan must be hot before the slices are put in—they will fry in ten minutes.

You may pare them before you put them into the frying pan, or you may pull off the skins when you take them up. You must not remove them from the water until you are ready to cook them, as the air will turn them black.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)