Fannie Farmer's Fried Potato Balls (1928)

 "To one cup hot riced potatoes, add one tablespoon butter, one-fourth teaspoon salt, one-eighth teaspoon celery salt, and few grains cayenne.

"Cool slightly, and add one-half beaten egg and one-half teaspoon finely chopped parsley. Shape in small balls, roll in flour, fry in deep fat, and drain."

More "Lost" Fried Things
Buttermilk Hush Puppies (1982)
Kentucky Corn Fritters (1969)

(Origin - "The Boston Cooking-School Cook Book" by Fannie Merritt Farmer, published in 1928 by Little. Brown, and Company.)

Fannie Farmer's Eggs au Gratin (1896)

"Arrange dropped eggs on a shallow buttered dish. Sprinkle with grated Parmesan cheese.

"Pour over eggs one pint of Yellow Bechamel Sauce (See below.) Cover with stale bread crumbs, and sprinkle with grated Parmesan cheese.

"Brown in oven. Tomato sauce may be used."

Bechamel Sauce (Yellow)

• 1-1/2 cups stock
• 1 slice onion
• 1 slice carrot
• Bit of bay leaf
• Sprig of parsley
• 6 peppercorns
• 1/4 cup butter
• 1/4 cup flour
• 1 cup scalded milk
• 1/2 tspn salt
• 1/8 tspn pepper

Cook stock 20 minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain. There should be one cupful. Melt the butter, add the flour, and gradually heat stock and milk. Season with salt and pepper.

To make "Yellow," add to two cups of Bechamel Sauce the yolks of three eggs slightly beaten, first diluting eggs with small quantity of hot Bechamel sauce.

More "Lost" Egg Recipes

Zucchini Green Chile Quiche (1976)

White House Baked Eggs on Toast with Gravy (1887)

(Origin - "Fannie Farmer 1896 Cook book - The Boston Cooking School" by Fannie Merritt Farmer, republished in 2011.)  

Classic Spinach a la Bechamel (1896)

"To boil spinach, remove roots, carefully pick over (discarding wilted leaves), and wash in several waters to be sure that it is all free from sand.  When young and tender, put in a stew pan, allow to heat gradually, and cook 25 minutes, or until tender in its own juices.

"Old spinach is better cooked in boiling salted water, allowing two quarts water, to one peck spinach.  Drain thoroughly, and chop finely.  The green color of the spinach is better retained by cooking in a large quantity of water in an uncovered vessel.

"Put 3 tablespoons butter in a hot omelet pan.  When melted, add one-half peck chopped spinach.  Cook 3 minutes. Sprinkle with 2 tablespoons flour, stir thoroughly, and add gradually 3/4 cup milk.  Cook 5 minutes."

(Origin - "Fannie Farmer 1896 Cook book - The Boston Cooking School" by Fannie Merritt Farmer, republished in 2011.)  

More "Lost" Vegetable Recipes
Mushrooms Bourguignon in Wine (1963)

Cauliflower in White Wine (1965)

Wilted Dandelions and Wild Onions (1830)

Honey Sweet Potatoes with Corn Flakes (1946)