Potatoes à la Minden

Ingredients

• 8 medium-sized potatoes
• 2 medium-sized onions
• ½ tablespoonful salt
• ½ tablespoonful pepper
• 1 tablespoonful butter

Method

1. 1

   Cut potatoes into dices and layer with chopped onions in a buttered pan.

2. 2

   Season and bake covered until done.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 311. The excerpt below is the record exactly as published.

, tablespoonful salt, and boil 5 minutes ; then drain off the water, melt 1 ounce butter in a saucepan, add the potatoes, and cook till done, tossing occasionally ; sprinkle over 1 teaspoonfnl fine-chopped parsley, and serve on a hot dish or for garnishing. Potato h la Parlsienne. — Gut 6 large peeled potatoes into balls with a vegetable cutter, place them in a buttered pan; pour over 2 ounces melted butter, and season with V« teaspoonfnl salt ; bake in a medium-hot oven till done ; they should be of a handsome golden color. If they brown too much, cover with buttered paper ; use for garnishing. 464 VEGETABLES. Potatoes ik la Minden. — Peel, wash, and cut into dices 8 medium-sized potatoes ; peel and chop fine 2 medium-sized onions ; place half the potato slices in a round buttered pan, sprinkle over half the chopped onions, season with Ys even teaspoonful salt, y^ even teaspoonful pepper, and Ys tablespoonf ul butter

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