Potato Peels with Onions

Ingredients

• potato peels, chopped fine
• butter
• onions cooked in butter
• cream

Method

1. 1

   Cook potato peels in a double boiler with butter until tender.

2. 2

   Add onions cooked in butter and cream.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 100. The excerpt below is the record exactly as published.

butter. And again, don't you dare to drink anything unless it be a demitasse of hot black coffee, made very mild a la drip. Vegetables prove too heavy for you because you pre- pare them in water instead of cooking them in their own juice and additional oils or butter. Some vegetables should not be boiled. Because of too much starch they should be baked, and thus change them into dextrinous foods. Keep your feet clean, and keep them in good socks. Wear silken cloths next to the skin, then finest linen, then let up on it and take to lisle or mercerized stockings alone, leaving off all the cloths. Be sure that you rub between the toes each morning and at night. This will do more for your stomach and set its nature right than all your extensive studies in anatomy, in chemistry, and all the other twaddle and. blight. 189 POINTERS TO INVALIDS. There are practically only three classes of invaHds : First, those who are poisoned thru overaccumulation of acids caused by improper food selection and unscientifically compounded dishes. These must abstain from all fruits and begin to use vegetables containing largely earth salts — potato peels, chopped fine and cooked with butter in a double boiler until tender, adding onions cooked in butter and cream

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