Baked Herring Potatoes (Gebackene Heringskartoffeln)
From German cookery for the English kitchen, 1906
Slices of pickled cucumber may be added in layers.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 59. The excerpt below is the record exactly as published.
2 lbs. potatoes boiled in their skins. i^ pint milk or cream. A pinch of pepper. 2 oz. butter. 2 pickled herring's. I tablespoonful flour. \ teaspoonful chopped onion. Brown the butter and flour slightly, add the milk, and boil up to make a thick sauce. Then add the chopped onion and pepper, and finally the pickled herrings (which should have been well soaked and then chopped finely) and the potatoes cut into slices. Draw on one side and simmer for 5 minutes, then add salt if necessary, and serve. Gebackene Heringskartoffeln. (Baked Herring Potatoes.) 2 lbs. potatoes boiled in their skins. 2 yolks of eggs. 2 oz. butter. 4 pickled herrings. f pint sour cream. I oz. Parmesan cheese
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