Buttered Potatoes
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 14. The excerpt below is the record exactly as published.
Buttered Potatoes. Tea. Coffee. Parsley Ornelet — Five eggs, two table- spoonfuls milk, one tablespoonful butter, one tablespoonful finely minced parsley; pepper and salt to taste. Beat the whites and yolks of the eggs separately and very light ; add the milk to the yolks and stir in the whites, not mixing them in thoroughly, however; season to taste. Pour into the omelet pan in which the butter has been heated, and set over the fire in a moderately hot spot. Keep the omelet from adhering to the pan by slipping a knife between them from time to time. Just before the omelet is " set," sprinkle it thickly with the chopped parsley. When done, fold one half over the 4 49 WHAT TO EAT— HOW TO SERVE IT other, slip to a hot dish, and serve at once, as it falls quickly. Com Muffins, — One and a half cups flour, one and a half cups yellow corn-meal, three tablespoonf uls sugar, two tablespoonf uls but- ter, two eggs, one and a half cupfuls milk, two teaspoonfuls baking-powder, half tea- spoonful salt. Sift the salt and baking-pow- der with the flour ; beat the eggs light ; add the milk, the butter (melted), and the sugar. Stir in the flour and meal ; beat hard, and bake in muffin-tins. Buttered Potatoes, — SUce cold boiled po- tatoes, heat them in a steamer, thence trans- fer them to a hot dish. Put on them a large tablespoonful of butter into which have been worked a teaspoonf ul of chopped parsley and a saltspoonf ul of lemon juic
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