Friday, March 16, 2018

Potato Chowder with Bacon (1911)

"Pare 6 good-sized potatoes, dice them and put on to boil in clear water with a medium-sized finely-shredded onion. Dice about 1/3 of a pound of nice bacon. Put it into a skillet and fry a nice brown, then add the bacon to the potatoes, first pouring off most of the grease.

"Put 2 tablespoonfuls of butter into the skillet, add a tablespoonful of flour and about 1/2 pint of rich milk, more if you like it thin.  After this boils up, pour it into the potatoes and bacon.  

"Add salt, red pepper, and a small bunch of minced parsley. Let it boil up, then serve hot."

(Origin - "Inglenook Cook Book" by the Sisters of the Church of the Brethren, subscribers, and friends of The Inglenook Magazine, 1911. This recipe was by Sister John E. Mohler of Warrensburg,, Missouri. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women whose Pennsylvania Dutch tradition placed high value on culinary excellence.")

More "Lost" Potato Recipes
Scalloped Potatoes with Fritos (1955)
Potato Croquettes Stuffed with Prosciutto, Cheese (1971)

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