| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Penndutch, Vegetables |
1 |
Servings |
INGREDIENTS
|
|
Irish potatoes |
|
|
Water |
|
|
Butter |
|
|
Parsley, fresh, minced |
|
|
Salt |
INSTRUCTIONS
Peel Irish potatoes and cut in small balls. Place in cold water for 15
minutes. Drain off the water and cover with fresh water and cook about 12
minutes until tender. Drain, add butter, minced parsley and salt to taste.
Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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