Carlsbad Potatoes
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- one quart of boiling water
- two tablespoons butter
- two teaspoons salt
- one and one-half tablespoons lemon juice
- one tablespoon chopped parsley
Method
- Wash and pare one dozen small, uniform-sized potatoes;
- soak one hour in cold water to cover.
- Drain, put in stew-pan and cover with one quart of boiling water.
- Add two tablespoons butter and two teaspoons salt.
- Cook until soft (but not broken), then drain.
- Return to stew-pan.
- Add one-third cup butter, one and one-half tablespoons lemon juice, and one-eighth teaspoon paprika.
- Cook four or five minutes, shaking the pan occasionally.
- Place in hot serving dish and sprinkle with one tablespoon chopped parsley.