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Potato Dice

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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 The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "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

Method

  1. Boil your potatoes and let them be of the firm, soapy kind, not the floury kind.
  2. When cooked, and cold, cut them into dice, and toss them in the following sauce: Take equal quantities of salad oil and cream, a quarter of that amount of tarragon vinegar, a pinch of salt, and a few chopped capers.
  3. Mix very well, and pour it on the dice.
  4. You may vary this by using cream only, in which case omit the vinegar.
  5. Season with pepper, salt, celery seed, and instead of the capers take some pickled nasturtium seed, and let that, finely minced, remain in the sauce for an hour before using it.