Norwegian 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.
Norway. Associated with Norway by a demonym leading its title: Norwegian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one-half teaspoon finely chopped parsley
- one-half teaspoon French mustard
- two tablespoons butter
- six medium size potatoes
- two eggs
Method
- Wash, scrub and pare six medium size potatoes.
- Cook in boiling salted water until tender.
- Drain, pass through ricer.
- Add six anchovies drained from the oil in bottle and cut in one-fourth inch pieces, one-half teaspoon finely chopped parsley, one-half teaspoon French mustard, salt if necessary, one-eighth teaspoon pepper, a few grains nutmeg, two tablespoons butter, and yolks two eggs slightly beaten.
- Beat thoroughly, place on range and cook slowly three minutes, stirring constantly.
- Remove from range, spread mixture on plate to cool, then mold like small eggs.
- Roll in crumbs, egg and crumbs.
- Arrange in croquette basket and fry a golden brown in deep, hot Cottolene.