black pepper to season
A dish that gets its character from cold boiled potatoes and chopped parsley.
contains eggs
Ingredients
US
Metric
- 240 ml cold boiled potatoes (slices very thin)
- 15 ml chopped parsley
- 1 hard boiled egg
- 5 ml olive oil
Steps
- Soak fish over night. Place in fresh water and bring to the boiling point. Do not allow it to boil. Take out fish and shred. Remove all skin and bones. Allow it to cool.
- Add potatoes, parsley, pepper, oil and vinegar.
- Swedish Wreathes
- Work 240 ml of bread dough, 1/950 ml butter and 1/950 ml lard, using the hands. When thoroughly blended, toss on floured board and knead, using enough flour to prevent sticking.
- Cut off pieces and roll like bread stick; shape into rings, dip upper surface in blanched almonds that have been chopped and salted. Arrange on buttered baking sheets.
- Bake in hot oven until brown.
Nutrition (estimated, per serving)
| Calories | 228 |
|---|---|
| Protein | 9.5 g |
| Fat | 9.4 g |
| Carbs | 26.8 g |
| Fiber | 3.3 g |
| Sodium | 82 mg |
Source
The Suffrage Cook Book (Kleber, L. O., Mrs. [Compiler], pub. domain) — Public domain in the United States