The following recipe for Potatoes Persillade (Parsley) 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 will be one of the bonus items in the next edition of the waterproof SurvivalBlog Archive USB stick. This 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021.
- 1 dozen small new potatoes or 6 medium-sized old potatoes
- Butter or butter substitute
- Salt, to tatse
- Juice of one-half lemon
- 1/2 cup finely chopped parsley
These are dependent upon finely chopped parsley, not only for their name but for their attractive appearance.
- Scrape new potatoes or pare old potatoes and cut the size of a small egg.
- Boil until tender
- Add salt just before cooking is completed.
- Drain, place in a saucepan with sufficient butter or butter substitute to coat all the potatoes.
- Add the lemon juice.
- Sprinkle with minced parsley.
- The potatoes should be well coated with parsley when served.
These are excellent with boiled fish.
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!