publication context
The Culinary Realm
THE CULINARY REALM
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n38 · View context source ↗
Source evidence: THE CULINARY REALM
Editorial context
A brief turn-of-the-century preparation for early-harvest potatoes, featuring boiling, pan-frying in butter until browned, and seasoning with parsley, salt, and pepper.
Original
New Potatoes Scrape and cook in boiling water. When done drain, slice, and place in a hot frying pan with some melted butter; fry to a nice brown, turning often. Sprinkle finely with chopped parsley, pepper, and salt. Serve hot.
At the source
- Publication
- Good Housekeeping 1900-07: Vol 31 Iss 1
- Issue date
- Volume
- 31
- Issue
- 1
- Page / locator
- n38
- Provider record
- View the original provider record ↗
Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n38, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
- new potatoes, scraped, sliced
- water, boiling
- butter, melted
- parsley, finely chopped
- pepper
- salt
Directions
Scrape new potatoes and cook in boiling water until tender. Drain and slice them. Heat butter in a frying pan until melted and hot. Add the sliced potatoes and fry until nicely browned, turning frequently. Sprinkle with finely chopped parsley, salt, and pepper. Serve hot.
- Item type
- recipe
- Yield
- Not stated
- Timing
- Not stated
- Temperature
- Not stated
- Equipment
- frying pan
Names & connections
Source context
contributor
Potatoes Article Introduction
Potatoes By A. R. ANNABLE THERE are many ways of cooking new potatoes to make them both palatable and nutritious, but new potatoes carelessly cooked are very indigestible and often cause sickness. Below are some excellent recipes for cooking both early and old potatoes.
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n38 · View context source ↗
Source evidence: Potatoes By A. R. ANNABLE THERE are many ways of cooking new potatoes to make them both palatable and nutritious, but new po- tatoes carelessly cooked are very indi- gestible and often cause sickness. Be- low are some excellent recipes for cook- ing both early and old potatoes.
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