The Recipe: A German Method of Cooking Potatoes
Date/Year and Region: 1861, British interpretation of a "German" dish
How Did You Make It: Slice potatoes into long wedges. Brown butter and flour in the a saucepan; add vinegar and broth to make a 'gravy'. Boil potato wedges until soft and then serve hot.
Time to Complete: About half an hour (no clock in historic kitchen); prep time approximately 10 minutes, 15-20 minutes to cook.
Total Cost: Uncertain. Ingredients on hand.
How Successful Was It: Very well-received. The potatoes have a rich buttery taste, with a bit of kick from the vinegar. Several people compared it (justly) to German potato salad.
How Accurate Was It: Fairly. I eyeballed the ingredients, instead of measuring them carefully. As golden potatoes were used, I decided not to peel them before cooking.
Photos forthcoming, once I figure out how to get them off my phone (forgot the camera, alas).
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