Mother R.'s Mill Creek Potatoes

Ingredients

• One quart of raw Irish potatoes
• one tablespoonful of butter
• three eggs
• one pint of rich milk
• salt to taste
• pepper to taste
• one strip of breakfast bacon

Method

1. 1

   Place sliced potatoes in a buttered pudding dish.

2. 2

   Add butter, beaten eggs, and milk to cover potatoes.

3. 3

   Dot with bacon and bake slowly until tender.

4. 4

   Add more milk if potatoes cook dry.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 54. The excerpt below is the record exactly as published.

MOTHER R.'S MILL CREEK POTATOES. One quart of raw Irish potatoes, peeled and sliced very thin. Plac« in a buttered pudding dish and add one tablespoonful of butter, three eggs beaten in one pint of rich milk, salt and pepper to taste ; add milk, if necessary, to cover potatoes. Dot with butter and one strip of breakfast bacon and bake slowly until tender. If the potatoes cook dry, add more milk. STEWED IRISH POTATOES. Wash, peel and slice six potatoes; throw them in cold water for ten minutes. Then place them in a stew- pan, cover them with fresh cold water and cook until tender. Now pour off the water and pour over them a cup of sweet milk or cream, a little salt, pepper and chopped parsley, and thicken with a lump of butter rolled in flour. Stew a few moments and serve in a covered dish. The Complete Cook Book. 1 1 5 SWEET OR IRISH POTATO PUFFS. Mash well-boiled potatoes and mix with them two eggs well beaten, one-quarter cup of sweet butter and one cup of hot milk. Season Irish potatoes with salt and season sweet potatoes with sugar and nutmeg to taste. Form into balls and place on buttered tins. Brush them over with an egg well beaten and brown in a hot oven. SOUTHERN SLICED SWEET POTATOES. Cover the bottom of a baking dish with slices of boiled sweet potatoes. Season with salt, butter, nut- meg and brown sugar. Put in another layer and sea- son and continue until the dish is full. Pour over it one-half cup of water and a pinch of cloves and set in oven twenty or thirty minutes. POTATO DUMPLINGS. Boil eight peeled potatoes with one quart of water, one tablespoonful of salt till done, then press them through a potato press; add one tablespoonful of butter; mix well and let stand till cold, then add two heaping table- spoonfuls of flour, the yolks of three eggs ; form this into small balls the size of an egg; roll in flour and boil in a large saucepan of salted water ten minutest remove with a skimmer and serve. DELICIOUS CREAMED POTATOES. Take a small piece of butter, put it into frying pan. When it begins to bubble add one teaspoonful of flour, a little salt, and a dash of white pepper; stir well together, then add a pint of milk ; cook a few minutes. Cut potatoes into small dice and add to the cream. Let them cook until thoroughly heated. ROASTED POTATOES. Potatoes are much more rich and mealy roasted than cooked in any other way. Wash them very carefully, dry with a cloth, and wrap in tissue paper; bury in ii6 The Complete Cook Book. ashes not too hot, then cover with coals and roast until tender. The coals will need renewing occasionally, unless the roasting is done very close to the main fire. POTATO CAKES WITH EGGS. Bake nice potatoes till perfectly tender; peel, mash thoroughly, and to each pint allow the yolks of two eggs which have been boiled until mealy, then rubbed perfectly smooth through a fine wire sieve, and one-half cup of rich milk. Add salt to taste

Cook this with the app: pantry check, scaling, and the assistant.