Parisian Potatoes

Ingredients

• eight large, fine potatoes
• one egg whipped light
• two tablespoonfuls melted butter
• half cup milk
• pepper and salt

Method

1. 1

   Bake eight large, fine potatoes until soft; cut off the tops, and scoop out the contents; add to them one egg whipped light, two tablespoonfuls melted butter, half cup milk, pepper and salt.

2. 2

   Beat all together, and return to the skins.

3. 3

   Set in an oven, top upwards, long enough to become well heated, and serve.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 17. The excerpt below is the record exactly as published.

Parisian Potatoes. Quick Biscuit. Blackberries and Cream. Coffee. Cocoa. m Baked Omelet. — Five eggs, half cup milk, quarter cup fine bread-crumbs, tablespoon- f ul melted butter ; pepper and salt to taste. Soak the crumbs in the milk ten minutes; beat the eggs very light, the whites and yolks separately; stir the soaked crumbs, the milk, the butter, and seasoning into the yolks, and mix the whites in lightly. Pour into a well-greased pudding-dish, and bake in a quick oven. Parisian .Potatoes. — From peeled and washed white potatoes scoop out httle balls with the cutter that conies for this 63 WHAT TO EAT — HOW TO SERVE IT % purpose. Boil them for five minutes, then put them in the frying-pan with two table- spoonfuls of melted butter. Stir them about until every ball is well coated with the butter, pour into a colander, and set them in the oven until brown. Sprinkle with salt and a little minced parsley before serving. Quick Biscuit. — Two cups flour, one tablespoonful mixed lard and butter, one cup milk, one heaping teaspoonful baking- powder, pinch salt. Handle little, roll out and cut quickly, and bake in a steady oven. Boiled Rice. Fried Pickerel. Stewed Potatoes. Cocoa. Coffee. Pe£jcli Short-Cake. Peach Sluyrt-Cake, — Make a dough as for quick biscuit, doubling the materials. Roll two thirds of the dough into a sheet to fit the bottom of a baking-pan, spread thickly with sliced peaches, sprinkle with sugar, and lay over these a crust made of the remaining 64 FAMILY BREAKFASTS FOB SUHMES dough. Bake in a steady oven. Split, but- ter, and eat hot. 8. Farina Porridge. Barbecued Ham. Water-cress. Butter Cakes. Huckleberries. Tea. Coffee. Barbecued Ham, — Slice cold boiled corned or smoked ham. Fry in its own fat, remove the slices to another dish, and keep hot while you add to the fat in. the pan a tea- spoonful of white sugar, three dashes of black pepper, a teaspoonf ul (scant) of made mustard, and three tablespoonfuls of vine- gar. Boil up once, and pour over the ham. Butter Calces. — Prepare a dough as for quick biscuit, roll it out quarter of an inch thick, and cut into small rounds. KoU each of these out until as thin as cookies, prick with a fork, and bake in a quick oven. When done, butter well. Leave in the oven half a minute longer, and send hot to table. 5 65 WHAT TO EAT — HOW TO SEBVE IT 9. Oatmeal. Omelet with Com. I>eviled Tomatoes. Cold Bread. Peaches and Cream. Iced Tea. Coffee. Omelet with Com, — Prepare as you do baked omelet; but at the last, before put- ting into the pan, add a cupful of green corn cut from the cob. Pour the omelet into a fry- ing-pan containing two tablespoonfuls of but- ter, and cook, loosening it constantly from the bottom with a knife to prevent its scorch- ing. When done, double over and serve. Deviled Tomatoes, — Cut fresh tomatoes into thick slices, broil on a fine wire gridiron over a clear fire, and when done lay in a dish, and pour over them a sauce like that made for barbecued ham, substituting two tablespoonfuls of olive oil or of melted but- ter for the ham fat. 66 FAMILY BREAKFASTS FOB SUJOUCB 10. Peaches and Pears. Moulded Hominy, Broiled Bluefish. Stuffed Potatoes. Corn-meal Gems. Tea. Coffee. Stuffed Potatoes. — Bake eight large, fine potatoes until soft; cut off the tops, and scoop out the contents ; add to them one egg whipped light, two tablespoonfuls melted butter

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