Parsley Potato PARSLEY POTATO CAKES Boil an extra pound of potatoes the day before you want to make the cakes. Mash these while hot, with a little milk, and seasoning of salt and pepper to taste. Next day, add a tablespoon of chopped parsley and shape the mix- ture into little cakes. Cover with browned breadcrumbs, and pan-fry in a little hot fat, or bake in the oven. The mixture should not be made wet PART 1 IN THE POTATO PLAN Potatoes for Breakfast three days a week Potatoes taste grand for breakfast.
- Collection ID
- HATOM
- Document Reference
- HATOM/4/180
- Document Types
- Ephemera
- File Reference
- HATOM/4
- Identifier
- 10.1080/wtss.hatom.000004.180
- Keywords
- Advertising Baking Bread Cakes Food Preparation Food Supplies Freight Shipping Home Production Meals Potatoes Publicity Publicity Campaigns Vegetables
- Language
- English
- Pages
- 1
- Published in
- United Kingdom
- Themes
- Rationing Supply Domestic Life Eating Cooking
