Category: Potatoes
German Potato Dumplings
New Potatoes en Casserole
Two Ways to Cook Potatoes
Take fresh, new potatoes, about the size of
Take fresh, new potatoes, about the size of Continue reading
Lyonnaise Potatoes
Cook five minutes three tablespoonfuls dripping with one small onion cut in slices. Add cold boiled potatoes cut in slices, and sprinkle with salt, pepper and chopped parsley. Stir until well mixed. Let stand until potatoes are brown underneath; fold and turn on a hot platter… Continue reading
NEW POTATOES IN CRUMBS
Serve these potatoes very hot
Serve these potatoes very hot Continue reading
Stuffed Potatoes
Bake some large potatoes. Before they
Bake some large potatoes. Before they Continue reading
Baked Potatoes
Peel about five good sized potatoes, wash and
Peel about five good sized potatoes, wash and Continue reading
POTATOES AU GRATIN
Pare and slice the potatoes rather thin and put in layers
Pare and slice the potatoes rather thin and put in layers Continue reading
Stuffed Potatoes
Take 6 raw potatoes, peel them
Take 6 raw potatoes, peel them Continue reading
Potato and Hop Yeast
Peel and boil six medium-sized potatoes. Put them on in cold water, and with them a cheesecloth
Peel and boil six medium-sized potatoes. Put them on in cold water, and with them a cheesecloth Continue reading
Potato Chips by Gale Henry
Peel and slice some good potatoes and lay them in cold water for an hour. Dry by laying-them on a dry towel
Peel and slice some good potatoes and lay them in cold water for an hour. Dry by laying-them on a dry towel Continue reading
Colcannon
Equal quantities of cold boiled cabbage and cold boiled potatoes. One ounce of dripping to each two cups of
Equal quantities of cold boiled cabbage and cold boiled potatoes. One ounce of dripping to each two cups of Continue reading
Culcannon
For light, fluffy mashed potatoes, peel and cook until tender; drain the water off and shake in the pan over
For light, fluffy mashed potatoes, peel and cook until tender; drain the water off and shake in the pan over Continue reading
O’Brien Potatoes
From 1905:
The chef of a famous country clubhouse has been prevailed upon to give his recipe for “O’Brien” potatoes. This is a combination of Irish potatoes and pimentos or Jamaica peppers.
The potatoes are cut into slices and parboiled. A layer of potatoes is layered in the baking dish, then a layer of the peppers, the same as in escalloped potatoes. Cream and the liquor from the… Continue reading
Irish Potato Pie
From 1874 :
Pare and cook done one half gallon potatoes, then mash and pass through a sieve. To every ½ lb. potatoes add ½ lb. sugar, same of butter, 3 eggs, 1 pint cream; bake without upper crust.
When baked one can add much to the appearance of the pie by mixing the froth of one egg with one tablespoonful white sugar, and spreading it on the top… Continue reading
POTATO PYRAMID RECIPE
From 1922:
During the potato show held in Bronson’s garage Friday and Saturday potato pyramids were served by Ruth Kennedy, home demonstrator with the extension service. As many inquiries were made concerning the recipe used, we are publishing it today. It is one of several sent out by the state college. The recipe follows:
To one cup of well-seasoned mashed potato add one egg yolk. Beat until light… Continue reading