Sunday, July 20, 2014

Historical Food Fortnightly Challenge #4: Foreign Food

The Challenge: A Foreign Dish
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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