"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 RecipesScalloped Potatoes with Fritos (1955)
Potato Croquettes Stuffed with Prosciutto, Cheese (1971)
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