Vintage Potato Recipes

German Potato Bread

2012-01-13T06:29:00.000-08:00

From "Sandwiches", by Mrs. S. T. Rorer, "Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and Bread-Making, and other Valuable Works on Cookery", 1912.

Boil one potato until tender; mash it through a sieve, add to it a half pint of warm water and a teaspoonful of sugar. Stir in one cupful of flour and one cupful of yeast; let this stand for two hours, or until very light. It is better to make this at seven o'clock, so the bread may be sponged at nine or ten. Scald a pint of milk, add to it a pint of water, beat in a quart and a pint of flour. The batter should be thick enough to drop, rather than pour from the spoon. Then stir in the potato starter, and stand in a place about 65° F. over night.

Next morning knead thoroughly, adding flour. Put this aside until very light, about two hours, then mold into loaves, put it into square greased pans, and when light bake in a moderately quick oven three-quarters of an hour.

This recipe will make two box loaves and a dozen rolls.

Old-Fashioned Potato Balls

2012-01-12T07:42:00.000-08:00

From "The Suffrage Cookbook", compiled by Mrs. L. O. Kleber, 1915.

Two soup plates of grated potatoes which have been boiled in the skins the day before. Add four tablespoons flour or bread crumbs, a little nutmeg and salt, one-half cup of melted butter and the yolks of four eggs and one cupful croutons (fried bread—in butter—cut into small cubes).

Mix together, then add the beaten whites of the eggs. Mix well and form into balls, then boil in boiling salt water about fifteen or twenty minutes. Serve with bacon cut into small squares on top.

To be eaten with stewed dried fruits cooked together—prunes, apricots, apples.

Southern-Style Steamed Potatoes

2009-06-20T17:23:00.001-07:00

Wash clean a dozen well-grown new potatoes, steam until a fork will pierce, dry in heat five minutes, then peel, and throw into a skillet, with a heaping tablespoonful of butter, well-rolled in flour, half a pint of rich milk, ten drops onion juice, salt and pepper to taste, and a teaspoonful of chopped parsley.

The sauce must be bubbling when the potatoes are put in. Toss them in it for five minutes, put in deep dish and pour the gravy over. Serve very hot.

From "Dishes and Recipes of the Old South", Martha McCulloch Williams, 1913

Potato Cakes

2009-01-29T20:30:00.000-08:00

3 fair-sized potatoes
1 egg
2 tablespoonfuls of fine wheatmeal
pepper and salt to taste
pinch of nutmeg

Peel, wash, and grate the raw potatoes; beat up the egg and mix it with the potatoes, flour, and seasoning. Beat all well together, and fry the mixture like pancakes in oil or butter.

Baked Potatoes with Sage and Onion

2009-01-07T11:30:00.000-08:00

* 2 large potatoes.
* 6 onions.
* 2 teaspoons sage.
* 1 ounce bread crumbs.
* 2 ounces butter.
* ½ teaspoon each salt and pepper.

Peel the potatoes and cut them lengthways into slices about half an inch thick, place six of these slices in a baking tin or dish which has been well greased with one and a half ounces of the butter. In the meantime peel and boil the onions for a quarter of an hour in a little salted water, and the sage (tied in a piece of muslin) with them for the last five minutes. Chop the onions and sage and mix with the bread crumbs, salt, pepper and half an ounce of butter, and spread the mixture thickly over the slices of potato, and bake for one and a half or two hours.

Apple sauce should be served with this dish and a rich gravy.

How to Boil Potatoes

2008-08-21T06:10:00.001-07:00

Select potatoes of uniform size, wash and pare thinly, cover with boiling water and cook half an hour; when nearly done add salt. As soon as done drain from the water and set the saucepan where the potatoes can steam for a few minutes. They should be served immediately, and never allowed to remain in the water a moment after they are cooked.

Potatoes are much better steamed with their skins on than boiled, as they then retain all the potashes. When they are old they should be washed, pared and covered with cold water, and allowed to stand for several hours before either boiling or frying.

Warmed-Over Mashed Potatoes

2008-08-19T06:47:00.000-07:00

To two cupfuls of cold mashed potatoes add a half cupful of milk, a pinch of salt, a tablespoonful of butter, two tablespoonfuls of flour and two eggs beaten to a froth. Mix the whole until thoroughly light; then put into a pudding or vegetable dish, spread a little butter over the top and bake a golden brown. The quality depends upon very thoroughly beating the eggs before adding them, so that the potato will remain light and porous after baking, similar to sponge cake.

This vintage recipe is from "The White House Cookbook"

Hot Potato Salad

2008-08-18T06:27:00.001-07:00

This is from "The White House Cookbook"

Pare six or eight large potatoes, and boil till done, and slice thin while hot; peel and cut up three large onions into small bits and mix with the potatoes; cut up some breakfast bacon into small bits, sufficient to fill a teacup and fry it a light brown; remove the meat, and into the grease stir three tablespoonfuls of vinegar, making a sour gravy, which with the bacon pour over the potato and onion; mix lightly. To be eaten when hot.

Stuffed Potatoes II

2008-08-17T21:08:00.000-07:00

Bake 4 large potatoes. Cut in half lengthwise and, without breaking skins, scoop out insides and mash; add ½ teaspoon salt, ⅛ teaspoon pepper, 1 teaspoon chopped parsley, 1 teaspoon melted butter and mix with fork. Return to shells, put a few drops of milk on top; rough with fork; sprinkle with paprika and place in oven until brown.

Potato Recipes: Mashed Potatoes

2008-08-16T15:44:00.000-07:00

Take the quantity needed, pare off the skins and lay them in cold water half an hour; then put them into a saucepan with a little salt; cover with water and boil them until done. Drain off the water and mash them fine with a potato masher. Have ready a piece of butter the size of an egg, melted in half a cup of boiling hot milk and a good pinch of salt; mix it well with the mashed potatoes until they are a smooth paste, taking care that they are not too wet. Put them into a vegetable dish, heaping them up and smooth over the top, put a small piece of butter on the top in the centre, and have dots of pepper here and there on the surface as large as a half dime.

Some prefer using a heavy fork or wire beater, instead of a potato masher, beating the potatoes quite light and heaping them up in the dish without smoothing over the top.

From "The White House Cookbook", 1887

Potato Cream

2008-08-14T05:46:00.001-07:00

Boil six medium-sized, mealy potatoes and when soft press them through a sieve until light and floury. Then beat into them the raw yolks of six eggs and a little milk and butter. Season with salt and pepper and sprinkle with finely chopped chevril and thyme, and fine dice of fried bread before serving.

This recipe is from "Joe Tilden's Recipes for Epicures", 1907.

Stuffed Potatoes I

2008-08-13T07:54:00.001-07:00

Select smooth, even sized potatoes and bake until done. Remove one end, carefully scrape out the center of each mash and season with salt and butter, add a generous portion of nut meat and fill the shells with the mixture. Cover with the piece that was cut off, wrap each potato in tissue paper and serve.

Breaded Potato Balls

2008-08-13T07:53:00.002-07:00

Pare, boil and mash potatoes and whip into three cups of potato three level tablespoons of butter, two tablespoons of hot milk, salt and pepper to taste; also two teaspoons of onion juice and two level tablespoons of chopped parsley, one-quarter cup of grated mild cheese and two well-beaten eggs. Beat well and set aside to cool. Mold into small balls, roll each in beaten egg, in fine stale breadcrumbs, and then fry in deep hot fat.

Creamed Potatoes II

2008-08-13T07:53:00.001-07:00

Cut into cubes or dices about half a pound of boiled potatoes and place in a shallow baking pan. Pour over them enough milk or cream to cover them and put in the oven or on the side of the stove and cook gently until nearly all the milk is absorbed. Add a tablespoonful of butter, a teaspoonful each of finely chopped parsley, and salt, and half a saltspoonful of pepper, mixed well together. When they have become thoroughly warmed turn into a dish, and serve immediately.

Potato Croquettes

2008-08-13T07:48:00.001-07:00

Take four boiled potatoes and add to them half their weight in butter, the same quantity of powdered sugar, salt, grated peel of half a lemon and two well beaten eggs. Mix thoroughly and roll into cork-shaped pieces and dip into the beaten yolks of eggs, rolling in sifted breadcrumbs. Let stand one hour and again dip in egg and roll in crumbs. Fry in boiling lard or butter. Serve with a garnish of parsley.

Potatoes Lyonnaise

2008-08-13T07:47:00.003-07:00

Cut into round slices eight boiled potatoes, lay in a frying-pan with an ounce and a half of butter and the round slices of a fried onion, seasoning with a pinch each of salt and pepper. Cook for six minutes, or until they become well browned, tossing them all the while. Sprinkle over with a small quantity of chopped parsley, and serve.

Potatoes and Onions Sauteed

2008-08-13T07:47:00.001-07:00

Take an equal amount of small new potatoes and onions of equal size, peel and place in a saute pan with a good-sized piece of butter, tossing them over the fire for a quarter of an hour, being careful not to let them burn. Put in enough water to half cover the vegetables, add a little salt and pepper, place the lid over the pan and stew gently for half an hour, then squeeze a little lemon juice in it and turn on a hot dish, and serve

Potato Balls

2008-08-13T07:46:00.004-07:00

Mash thoroughly a pound of boiled potatoes and rub them through a wire sieve. Mix in a quarter of a pound of grated ham, a little chopped parsley, and a small onion chopped very fine, together with a small quantity of grated nutmeg, and the beaten yolks of two eggs. Roll this mixture into balls of equal size, then roll in flour and egg-breadcrumbs, and fry in dripping or brown them in the oven, and serve on a hot dish.

Broiled Potatoes

2008-08-13T07:46:00.003-07:00

Peel a half dozen medium-sized cooked potatoes, halve them and lay upon a dish, seasoning with a pinch of salt, and pour over them two tablespoons of butter and roll them thoroughly in it. Then arrange them on a double broiler, and broil over a moderate fire for three minutes on each side. Serve in a folded napkin on a hot dish

Egg and Potato Scallop

2008-08-13T07:46:00.001-07:00

Fill a buttered baking dish with alternate layers of cold boiled potatoes sliced thin, hard-boiled eggs also sliced, and a rich white sauce poured over each layer. Cover the top with buttered crumbs and set in the oven until the crumbs are browned.

Potato Stuffing

2008-08-13T07:45:00.000-07:00

Cut some peeled raw potatoes into slices of moderate thickness and then cut into squares, rinse with cold water, drain and place them in a saucepan with a couple of ounces of butter, a chopped onion and one or two tablespoonfuls of chopped parsley, a little salt and pepper and grated nutmeg, place the lid on the pan, keeping the pan at the side of the fire and shaking contents occasionally until nearly cooked, then chop fine an equal quantity of pig's liver and stir into the potatoes a few minutes before serving.

Potatoes au Gratin

2008-08-13T07:44:00.002-07:00

Make a white sauce, using one tablespoonful of butter, one of flour, one-half a teaspoonful salt, one-quarter of a teaspoonful of white pepper and one cupful of milk. Cut cold boiled potatoes into thick slices, or, better still, into half-inch cubes. Butter a baking dish, put in it a layer of the sauce, then one of the potatoes, previously lightly seasoning with salt and pepper. Continue until all are in, the proportion of potato being about two cupfuls.

To one cupful of dried and sifted breadcrumbs, add one teaspoonful of melted butter and stir until it is evenly mixed through. Spread this over the contents of the baking dish, and[Pg 71] place in a quick oven for twenty minutes, or until nicely browned. For a change, a little onion juice, chopped parsley or grated cheese may be added to the sauce

Potato Puffs

2008-08-13T07:44:00.001-07:00

Variation No. 1—To one cup of mashed potato add one tablespoon of butter, one egg, beaten light, one-half cup of cream or milk, a little salt. Beat well and fill popover pans half full. Bake until brown in quick oven.

Variation No. 2—Add hot milk to cold mashed potato beat up thoroughly. Add one or two well-beaten eggs, leaving out the yolks if preferred whiter. Drop in spoonfuls on a buttered tin, place a piece of butter on the top of each and bake a delicate brown or put in a pudding dish and butter the top and bake till of a light brown on top. Fifteen minutes in a hot oven will be sufficient.

Potato Parisienne

2008-08-13T07:43:00.001-07:00

Potato marbles seasoned with minced parsley, butter and lemon juice are liked by many. Others find that they are not sufficiently seasoned, that is, the seasoning has not penetrated into the potatoes, especially if a large cutter has been used. This method will be found to remedy this fault, giving a seasoning which reaches every portion of the potato. It may not be quite so attractive as the somewhat underdone marbles, but the flavor is finer.

Pare the potatoes and steam or boil them until soft, being careful they do not cook too fast. Drain off the water and let them stand uncovered until dry. Then cut in quarters lengthwise, and then in thin slices, letting them drop into a stewpan containing melted butter, salt and paprika. When all are sliced cover them and let them heat for a few minutes, add minced parsley and lemon Juice, shake them about so the seasoning will be well mixed and serve at once.

Potato Mold

2008-08-13T07:36:00.002-07:00

Mash some potato smoothly, add to it some butter and a little milk to make it smooth but not wet. Season with white pepper and salt and add enough chopped parsley to make it look pretty. Press into greased mold and bake for half an hour until lightly browned. Dust with crumbs and serve.

Creamed Potatoes

2008-08-13T07:36:00.001-07:00

Cut cold boiled potatoes into small dice and cover them in a small saucepan with milk. Let them stand where they will heat slowly and absorb nearly all the milk. When hot add to one pint of potatoes a tablespoon of salt and a dash of white pepper. Sprinkle a little finely chopped parsley over the top as a garnish.

Potatoes a la Maitre d'Hotel

2008-08-13T07:35:00.000-07:00

Slice cold boiled potatoes thin. Melt a rounding tablespoonful of butter in a saucepan, add a heaping pint bowl of the potatoes, season with salt and pepper, and heat. Now add a teaspoon of lemon juice and the same of finely minced parsley, and serve at once.