The following recipe for Potato Balls is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book is one of the many bonus items included in the latest edition of the waterproof SurvivalBlog Archive USB stick. The small second production run of the 15th Anniversary Edition (2005-2020) USB stick should be available for ordering on July 1st. Thanks for your patience.
- 1 quart potato balls
- 1/2 teaspoon lemon-juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons finely chopped parsley
- 2 tablespoons butter or butter substitute
With a vegetable scoop, cut balls from raw potatoes. Cook in boiling water until tender, and drain. Add to them lemon-juice, salt, pepper, parsley, and butter or butter substitute. Stir lightly so that all the potatoes are seasoned, and serve at once.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!