Vintage Recipes: 46 Delicious Potato Recipes - Potato Recipes from 1945
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I should try that sometime, it looks delicious! I'm not a vegetarian, but for various reasons I very rarely eat meat. I don't tend to think of vintage recipes as being very friendly towards the veggie lovers of the world, so thank you for showing us some great vegetarian friendly options. It's really, really good - and can also be wonderfully easy on the pocket book, to boot. Eggplant is a fairly common ingredient in many regional Italian cuisines and Tony is a big fan having grown up there with various dishes that included it, so I've really come to appreciate and cook with eggplant all the more over the course of our time together.
My diet is almost entirely vegetarian and, when I cook, it's totally veg. So, as you note, Summer is a great season for food. Produce is at its prime. Good ingredients need little help to be delicious meals. My favorite Summer dish is simple: corn on the cob with butter and Old Bay seasoning. That really is one of the best foods of the season hands down.
Have a terrific week, Ally! Thank you very much, sweet dear. Don't they though? The pie and the pasta dish in particular are calling my name. Many positive wishes - and hugs - coming your way from this corner of the country, too. I eat veggie quite a lot despite not being vegetarian - it feels like a good thing to do to cut down meat consumption which does trouble me a bit and often veggie recipes are just as if not more tasty - especially for pastas!
So for me, it's the big plate of macaroni please gluten free, of course! Serve me up a plate, too, my fellow GF gal! That pie recipe looks great! I'm hosting a coffee and pastry get together on Sunday, so maybe I'll try it! We also use something very similar to that lemon sauce on pasta a lot in my house and it's wonderful, especially when it's chock full of fresh herbs from the garden. That sounds great! I'd love to know how the pie turns out for you if you give it a try. It certainly sounds like an appealing flavour combination.
OMG, I looooved the recipes, dear Jessica! In fact, that annoy others : I loved all the recipes, some I relate to, because I used to eat similar ones at home, like 1. But then, the one that really really brought memories to me After that, I wanted to make something like that, too, but with homemade mayo, and an aunt, who comes from the French side, taught me how to. I always love to remember family dishes, thank you so much for this post now!
How much fun are these? I like the pineapple salads! I might need to make them for my next get together. And let me tell you, when I read "We'll cook or bake a little sure, and flock to the grill like seagulls to a French fry It took me a few minutes to figure out what the Flock of Seagulls had to do with a french fry. Oh my 80s brain. Giggle, giggle, giggle - that is too cute! I'm a huge 80s music and pop culture fan myself, too, and could very easily have read it that way, too. Thanks for the big smile and your great comment!
The vegetable soup with veggies and tomato juice reminds me of a soup from a place where I went to college. They made two kinds of soup, always vegetarian, every day, and rotated their schedule over the month, but every Monday was tomato-garlic soup, simply made with olive oil, sauteed garlic, and tomato juice. It was purposely simple so they could get it made fast on a Monday morning, and with Parmesan cheese and croutons on top, it was delicious!
That sounds flat out fantastic! A good tomato soup is one of favourite soups honestly, possibly even my very favourite of all-time. Thank you for sharing that simple, budget friendly version with us here. I'll definitely be giving it a try! You're very welcome, my lovely friend! I really enjoy cooking "on the fly" too. I'm very much an "off the top of my head" chef. It's really fun to go with whatever inspires you in the moment. Must have been a glitch! When the side effects to my new medication wear off I shall have a proper look through.
Thank you for such an interesting themed post! I have been looking through my WWII cookbooks lately and noting down which are vegetarian and which can be converted as I want to delve deeper into this sort of cooking when Autumn comes calling. Vegetarian does lend itself well to summer but wartime recipes are often heavy on pastry, suet or potatoes, so I thought I would wait. I hope you are well xx. You're very welcome, my dear. As someone who eats a diet that deviates greatly from the norm due to my health , I try to be very conscientious of the wide spectrum of food systems, if you will, that exist in this big, fascinating world of ours and really enjoy shining the spotlight on dishes that suit some of them especially well when possible and to provide ways to make others that I share here more compatible sometimes, too.
Happy cooking - and if you hit on any WW2 recipes that you especially adore, please don't hesitate to share them with me. Well, well.. Let me give you a little story a history of my eating habits if you'll allow me. This is all decorated with raw onion rings and cress. Leverpostej was introduced to Denmark in by a Frenchman in Copenhagen.
At that time it was considered a luxury item, and was expensive. Today it is a common and reasonably priced food item. Two surveys in showed that Danes rank leverpostej as their favorite sandwich cold cut. Stryhn's, started in on Amager island, south of Copenhagen, is one of Denmark's major marketers of leverpostej. Their Grovhakket lit. Open sandwiches like this are consumed in Austria, Germany, Hungary, the Netherlands, as well as other parts of Europe, and North America as a regular breakfast and supper food item.
A condiment, such as mayonnaise, or mayonnaise-based dressing is also often included in some form. An old traditional replacement for butter on a piece of bread with herring is pig fat. The name, translating literally to "million steaks" , comes from the fact that the meat is cut up into many small pieces when stir fried. The dish may be seasoned as needed, and more ingredients can be added, such as onions, pearl onions, strips of pepper or paprika. The English language spelling is usually aebleskiver or ebleskiver.
The pan exists in versions for gas and electrical stoves the latter with a plain bottom. Pans are usually made of cast iron, allowing good heat conduction. Traditional models in hammered copper plate exist but are today used exclusively for decoration. In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak.
Set aside. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly Danish cooks use a long knitting needle, but a fork will work. Continue cooking, turning the ball to keep it from burning. Frikadeller is truly a favorite Danish dish that became very popular in the mid to late 's, when many Danish farmers changed over to pork production.
Bacon was sold on the English market for a good price and slaughterhouses were built all over Denmark, making fresh pork available year round and not just in the fall, when pigs traditionally came to the market. With the invention of the manual meat grinder, ground pork became a product available to the average family, and Frikadeller took the place of porridge, cabbage, and fish. Combine the ground pork with the flour in a bowl and mix well. Add the onion, garlic, salt and pepper. Gradually, the Spanish realized that potatoes were perfect food for sailors on ships returning from Peru.
The tubers traveled well, were cheap, nutritious, required little preparation, and prevented scurvy. Returning to Spain by way of sub-Saharan Africa, the Spanish introduced potatoes there in Leftovers from shipboard food found their way to Spain in the s but, in most areas, they did not grow well and were not popular.
Still, as early as , potatoes could be purchased in markets in Seville, and, by , they were being fed to hospital patients in other parts of Spain. Through the first half of the seventeenth century, potatoes were eaten primarily by the poor and soldiers in Spain. Not until did Spanish plant breeders start to improve the potato. Eventually, it was found that potatoes grew well in the mountainous Pyrenees and along the Atlantic coast, where they were popular among Basque fishermen during their voyages to the Grand Banks of Newfoundland.
From Spain, potatoes spread to all parts of Europe. Spanish ships carried the vegetable to Italy around , making that country the first after Spain to eat potatoes on an appreciable scale. Potatoes also traveled along the "Spanish road" that connected Spain's imperial provinces in northern Italy with the Low Countries. Some historians claim that it was Basque fishermen who first brought potatoes to Ireland, when they came ashore to dry their catches on their return voyages from Newfoundland.
Others maintain it was Sir Walter Raleigh who planted the first potatoes on his estate in Ireland. The potato was introduced in India , possibly as early as , and had reached the most remote parts of China by Beginning about , the Scottish Highlands adopted potatoes as completely as Ireland had. It is not unusual for new foods to be met with skepticism and fear, especially those arriving from a strange, faraway continent where they are consumed by "uncivilized" non-Christian peoples.
The potato, however, had a tougher battle for acceptance than many other foodstuffs introduced from the Americas.
Aside from its odd, unaesthetic appearance and initially bitter taste, the tuber was feared for a variety of reasons. Since it was not mentioned in the Bible , it was often associated with the devil. As a consequence, in the north of Ireland and in Scotland , Protestants flatly refused to plant them. In Catholic Ireland, to be on the safe side, peasants sprinkled their seed potatoes with holy water and planted them on Good Friday. Another source of prejudice against the potato was its membership in the nightshade family, which includes a number of poisonous members: deadly nightshade belladonna, which is poisonous , mandrake known as a soporific and fertility drug , tobacco, and henbane poison.
Some of these substances have traditionally been associated in various cultures with magic and witchcraft. In many folk beliefs there is a grain of truth. Solanine, contained in the tubers and common to all plants in the nightshade family, is indeed a poison.
South American Origins
Unlike modern potatoes, which contain only a nonharmful trace amount, tubers of the sixteenth and seventeenth centuries had much higher levels, not enough to cause death, but sometimes a rash appeared. That led to its association with the deadliest disease of the time, leprosy. So great was the fear that, when Frederick the Great of Prussia ordered his people to plant potatoes in , they pulled them up. Frederick was forced to post soldiers to guard the crops.
Ten years later, in , the king of Sweden also ordered his subjects to grow potatoes. Yet, when famine struck Kolberg in , wagonloads of potatoes sent by Frederick were rejected. All over Europe, it was believed that the potato plant would bring disease. In the early nineteenth century, Ludwig Feuerbach and other German radicals believed that "potato blood" was weakening the people and delaying the anticipated revolution. In Sicily, potatoes were used like voodoo dolls: the name of an enemy was attached to a tuber and buried in the belief that this would ensure his or her death.
Even as late as in America, Celestine Eustis, the author of Cooking in Old Creole Days , advised readers to throw out the water in which potatoes had been boiled because it was poisonous. At the same time potatoes were feared and reviled, and being grown only in the gardens of botanists, there was also a developing literature in sixteenth-century European herbal books asserting that potatoes had some therapeutic effects.
Among the diverse claims were enhanced sexual desire, fertility, and longevity, and cures for diarrhea, tuberculosis, and impotence. Europeans quickly discovered that the potato afforded them a military advantage; it was ideally suited to combat starvation caused by war. Villagers along the route quickly discovered that tubers carried by the soldiers could be planted, hidden underground, and dug as needed, unlike grain. Nearly every military venture after about , including World War II , resulted in more acreage being planted in potatoes.
When French, Austrian, and Russian armies invaded Prussia during the Seven Years War — , peasants escaped starvation by eating potatoes. As a result, the Austrian, Russian, and French governments all persuaded their own peasants to grow potatoes. In , the War of the Bavarian Succession was called "the potato war" because most of the action consisted of destroying the enemy's food supplies. In Russia, crop failure in — convinced people in central and northern parts of the country to raise potatoes.
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In the course of the nineteenth century, potatoes displaced bread as the principal food for poorer classes from Belgium to Russia. They were cheaper than bread, required less preparation, and were just as nutritious. Potatoes appeared in the British Isles in the s. The historical record is unclear about which of two famous explorers introduced them, Sir Francis Drake or Sir Walter Raleigh. Regardless, the first English potatoes did not, contrary to popular myth, originate in Virginia. This mistaken notion gained credence because the first tubers destined for England passed through Virginia after having been taken aboard in South America.
The tubers were not immediately embraced in Great Britain , remaining a garden crop grown by botanists until The English, traditionally not fond of vegetables, based most of their meals on meat, and the potato carried a social stigma as the food of savages and peasants. The earliest potato crops in England were produced to feed sailors. By , a stew called lobscouse , consisting of potatoes, meat, onions, and strong seasonings, was recorded in Lancashire. When hardtack was added as an accompaniment, lobscouse became the standard dish of choice for shipboard crews.
Yet, the tuber was so despised during the reign of George III reigned — that it took years of botanical experiments before the English conceded that potatoes might be acceptable as cattle feed. In the s, northwest England began to produce an abundance of potatoes, as many as Cultivation occurred, too, in Cornwall and outside London, where industry was beginning.
In many ways, the potato fueled the Industrial Revolution ; it was good, cheap food for another lowly multitude — workers. This trend was also generated by the simultaneous decline in bread production. In , the Bread Acts were rewritten so potato flour could be used without losing the right to call the product "bread. By , Londoners were consuming 3, tons of potatoes a week.
Baked potatoes played a special role in London working-class life — they were sold by street vendors both to eat and to use as hand warmers. The perennial British working-class favorite, fish and chips, reached the streets as two separate dishes, with fish coming at least thirty years before chips. Neither was fried in deep fat until the s. By , there were between 10, and 12, fish-and-chips shops in the United Kingdom serving the duo wrapped in newspaper and sprinkled liberally with vinegar.
Meanwhile, the elite consumed potatoes in very different forms — disguised as other foods. By , however, people in England said they would rather pass up greens, butter, and nearly all their precious meat before they would give up potatoes — quite a change of heart. It was the English who coined the word "spud" for potato, a slang expression that originally referred to a potato-digging spade.
Ireland was the first country in Europe to accept the potato as a field crop, in the seventeenth century, and to embrace it as a staple in the eighteenth. To the poverty-stricken peasantry, this tuber was a safeguard against unemployment, overpopulation, crop failure, and starvation. Landless laborers rented tiny plots that they sowed with potatoes.
One acre could feed a family of six, averaging ten pounds of potatoes per person a day. Potatoes did not replace meat immediately, but other staples like oats, beans, barley, herring, and bread gradually disappeared from the table. Over time, the diet shifted to one of boiled potatoes supplemented by milk, which supplied calcium and vitamins A and D, making the meal nutritionally complete.
As early as , the potato saved Ireland from famine. Between and , when the potato achieved its dominance, the population doubled in Ireland. According to historic sources, it cannot be said with certainty that the potato was responsible, but surely it played a role. By , about 40 percent of the Irish population was dependent on the tubers raised on 65, farms of not more than one acre each.
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Potatoes were also used to feed pigs. In , blight struck potato fields throughout Europe, but those most devastatingly affected by the fungus Phytophthora infestans were in Ireland. The assumption is that the blight was carried back by ship from North America on a diseased tuber. Livid purple patches appeared, covering whole potato plants — roots, tubers, and foliage — after which they turned brown and rotted. Whole fields went under in a matter of hours, destroying 40 percent of the crop. Yet, few deaths occurred because many people slaughtered their pigs, which normally ate a third of the crop.
In , the blight redoubled, killing 90 percent of the potatoes and preventing a new crop from being sown. The fungus was not as virulent in , but reappeared in full force in — About five to six months later, famine set in, and diseases including typhus, dysentery, relapsing fever, respiratory infections, and cholera were not far behind. Ultimately, two million people died, one-quarter of the entire population.
One million immigrated to the United States. The historian William H. McNeill believes that potatoes twice made a critical difference in world history: first, in South America, where the vegetable provided the principal energy source for the Inca and their Spanish successors. There would have been no great Incan civilization, McNeill contends, without chuno. Not only was it collected as taxes from the peasant-farmers, it was also disbursed from storehouses to pay labor gangs for building roads, waging war, and erecting great monuments.
Once the Spaniards arrived and conquered the Inca, chuno is what fed thousands of conscript miners, forced by the conquistadors to work the silver mines in Bolivia. This tremendous influx of silver contributed to worldwide monetary inflation, and enabled Spain to build a powerful naval fleet. The second way in which the potato changed world history was in northern Europe.
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The extraordinary strength of the industrial, political, and military changes between and could not have taken place without an enormously expanded food supply from potatoes, which served to feed a rapidly growing population, McNeill argues. Germany could not have become the leading industrial and military power of Europe after , and Russia could not have assumed so threatening a stance on Germany's eastern border after Both events helped set the stage for two world wars.
The French were no more enamored of the potato at first than any other Europeans. Also in , a Parisian gourmet expressed outrage that the potato had achieved a certain cachet in the capital. As in other European countries, the peasantry took to potatoes much more quickly because it could be used in their diet like turnips. As early as , the tubers were being cultivated on a large scale in Lorraine. By the first half of the eighteenth century, the potato was well established in France, even if it was only among the peasants.
By , potatoes were the chief food of the Pyrenean highlands. By , the potato was well established in French cuisine, making its way in through the soup pot, where it added bulk and absorbed flavors. The person most credited with winning acceptance for the potato in France was eighteenth-century army pharmacist Antoine Parmentier.
As a prisoner in Germany during the Seven Years War — , he was forced to eat potatoes almost exclusively and became convinced of their virtues. He set about analyzing their chemistry. After yet another famine, Parmentier himself wrote in that, although the tuber was a nightshade, it was not soporific. To further convince the populace of the potato's appeal, he had the tubers planted on the worst possible land on the outskirts of Paris.
During the day, the field was guarded by soldiers who left at night. The peasants, intrigued by such an important crop, went into the field and stole potatoes to plant in their own gardens, which is exactly what Parmentier wanted to happen. Realizing that acceptance of the potato needed to begin at the top, Parmentier is said to have convinced Louis XVI to encourage planting and eating the tuber by throwing all-potato banquets.
Even Marie Antoinette was said to wear potato flowers in her hair at court. Although these colorful stories may be apocryphal, between and potatoes became widely cultivated in northern parts of the country. When famine struck in because the grain crop failed, potatoes were available. In , during the " Reign of Terror ," the French people celebrated potatoes as their republican salvation.
Even the royal Tuileries gardens were symbolically converted into a potato field. Realizing the political strength potatoes could provide, the Republic published ten thousand copies of a pamphlet on cultivation. The annual potato crop burgeoned from 59,, bushels in to ,, by By , France produced almost half a million bushels of potatoes, possibly the largest crop on the continent and in all of Europe. Potatoes gradually acquired a place in haute cuisine. Much to the chef's surprise, the potatoes puffed.
Pommes frites what we call french fries appeared on city streets in the north of France around The Larousse Gastronomique, the encyclopedia of French cuisine, first published in , contains dozens of classic French recipes for potatoes. In fact, Mexico did not have potatoes before the eighteenth century. It took about two hundred years — after the tubers made their way to Europe — before they were introduced into North America. This may have happened as early as in Bermuda , and on the mainland in The first North American colonial potato growing dates from , when Irish immigrants, escaping starvation from the famine, introduced the potato to New Hampshire.
Americans did not subject the potato to class distinctions, so its popularity grew rapidly. In the American Gardener's Calendar included only one variety of potato; by , almost one hundred kinds were exhibited at the Massachusetts Horticultural Society fair. By , American output of potatoes was calculated at million bushels, 90 percent produced by the northern states, with New York the single largest producer, followed by Pennsylvania , Ohio , and Maine. A major step forward in potato cultivation was made in when the botanist Luther Burbank discovered that the Early Rose potato produced a seed ball, and was able to breed plants with larger tubers whose yield sometimes doubled or tripled that of its parent.
The resulting progeny became known as the Burbank potato, which a few decades later mutated into the Idaho or Russet. For nineteenth-century farming life, the potato was a real boon for the same reason it became popular elsewhere as a cheap, nutritious, convenient way to feed farmhands and families. The potato, however, was not kept down on the farm; in , some American hotels offered five different potato dishes for breakfast. During the Alaskan Klondike gold rush — , potatoes were at times almost worth their weight in gold, so valued for their vitamin C that desperate miners traded gold for them.
In October , the potato became the first vegetable to be grown in space. NASA and the University of Wisconsin created the technology with the goal of feeding astronauts on long space voyages, and, eventually, feeding future space colonies. Potatoes are most often grown in cooler climates in moist, acidic soil pH slightly less than 6. They must be able to gather sufficient water from the soil to form the starchy tubers that range anywhere from three to twenty in number on any one plant, depending on variety, weather, and conditions.
Six varieties account for 80 percent of the crop yield. Although potatoes are perennials, they are treated as annuals since the edible part of the plant that contains the buds is dug up each year. Farmers grow particular tubers as seed potatoes not intended to be eaten for propagating new crops. These potatoes are cut into what are called "sets," small pieces, with at least one eye or leaf bud on the surface, with some of the flesh of the potato still attached to supply the initial energy for the plant.
The sets are planted with the eyes facing upward; new plants sprout from the eyes. The potato plant produces leaves and flowers that can be white, purple, lilac, or violet, depending on variety.
If fertilization of the flower is successful, a small green fruit ball is produced containing fifty to two hundred seeds, known as true seed. These can be planted for the next year's crop rather than using seed potatoes.
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The leaves supply abundant food for the plant's growth, and the generated surplus moves down into the underground tuber for storage. Potatoes can be left in the ground for four to six weeks. They are harvested when all of the leaves and tops of the plants have withered. A potato that is harvested young, usually in the spring or early summer, and sent directly to market instead of being stored, is known as a new potato. Before potatoes can be sold or shipped, they must be sorted for size and quality. This process is called "grading" and special implements are used. These can be as simple as a wooden slat with a bag on the end for acceptable potatoes, or a more complicated conveyor-belt system that moves potatoes toward the bag at the end as inspection is performed.
Potatoes produce the steroidal alkaloid solanine, which seems to protect the tubers and foliage from some predators and insects. Still, potatoes are vulnerable to such pests as the Colorado potato beetle, red slugs, and blister beetles, and are still attacked by blight.
Since , fungicide-resistant strains of blight have struck fields in various parts of North America. Potatoes can be used in every course of a meal, even dessert. They can be fried, boiled, steamed, braised, roasted, sliced, diced, chopped, and mashed. A large part of their versatility is their neutral taste, which provides a palatable backdrop for almost all other foods. For dessert, potatoes can be used with or without chocolate in cakes, pies, doughnuts, cookies, and candies. Since potatoes contain no gluten, adding some mashed potato to dough makes it particularly tender.
For cooking, potatoes are classified according to starch content — high, medium, or low — which affects the way they cook and the resulting texture. High-starch potatoes Russets and Idahos , also known as mealy or floury, are the first choice for baking and frying. The use of the microwave to bake potatoes has considerably shortened what used to be a lengthy process.
The large starch granules swell up and separate, making for a light and fluffy texture. Medium-starch potatoes white all-purpose and yellow-fleshed, including Yukon Golds have a creamy texture and become soft but do not disintegrate when cooked. Low-starch potatoes round red and white boiling potatoes , also known as waxy potatoes, are the first choice for boiling, steaming, and roasting. They contain more of the starch known as amylopectin, with granules that stay close and dense even after cooking.
Once purchased, potatoes need to be stored in a dark, but dry, place to ensure they do not turn green or sprout.