Potato Basket
From The Abingdon war-food book, 1918
Presented as published in 1918. 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 The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 7. The excerpt below is the record exactly as published.
Potato Basket Line a buttered baking dish with mashed 38 ABINGDON WAR-FOOD BOOK potato; fill the cavity with any cold chopped meat, well seasoned and moistened with gravy or boiling water. Cover with potato, sprinkle with bread crumbs, and bake in moderate oven till well browned. Rice Basket Boiled cooked rice may be used in place of the potato. Baked Eggs Put a layer of small cubes of bread in a buttered baking dish; break several eggs on top ; sprinkle them with salt and pepper, cover them with more bread cubes, dot with butter substitute and grated cheese; pour over a white sauce and bake half an hour in a moderate oven. Scrambled Eggs Cook one small chopped onion and one small chopped pepper in butter substitute till onion is golden brown. Add eggs slightly mixed with milk, allowing three tablespoons for every two eggs, and proceed as for an ordinary scramble. Scrapple No. i To hot yellow corn meal mush add one I ABINGDON WAR-FOOD BOOK 39 cup finely chopped nuts, preferably peanuts or English walnuts. Fry in drippings till crisp. Scrapple No. 2 To hot yellow corn meal mush add one cup finely chopped cold meat and proceed as for above. Scrapple No. 3 To hot yellow corn meal mush add one cup finely grated American cheese and pro- ceed as for No. i. MEAT SUBSTITUTES Baked Peanuts 1 cup ground peanuts 2 cups mashed potato
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