This recipe comes from the cookbook Snowdrift Secrets, published in
1913 by the Southern Cotton Oil Company of Savannah, New Orleans and Chicago. The
paperbound booklet features "recipes for the uses of Snowdrift,” a shortening
that its manufacturer boasts “is good to use over and over again.”
- 1/2 pint shelled, roasted peanuts
- 1 pint mashed potatoes
- 1 teaspoon onion
- 1 tablespoon parsley
- Yolk of 1 egg
- 1 teaspoon salt
- 1/4 teaspoon
- Put the nuts through the meat grinder and add them to the mashed potatoes.
all the seasonings and the yolk of the egg; mix thoroughly.
- Form into balls the
size of an English walnut, roll in the white of an egg beaten with a tablespoonful
of water, then in bread crumbs and fry in deep, hot Snowdrift (shortening).
- Serve with tomato sauce.