On 20 Aug 2005 at 18:20, Katherine wrote:
> Hi, Phaedrus,
> I just found your website and it's terrific. Some friends from
> Central and Western NY have told me about salt potatoes - when you buy
> little red potatoes, they also give you a bag of salt to cook the
> potatoes. They came out with a white coating. They now live in the
> Philadelphia Area and can't figure out what are the best potatoes to
> use and what kind of salt. They said they could never find that
> information. They tried sea salt and it's not quite right and tried
> different kinds of potatoes also. Thank you.
I found this information on message boards:
"The Original salt potatoes were coined in 1914 by John Hinerwadel
in North Syracuse NY 13212. They were an accompanyment to the families
clam bakes (Steamed Clams)."
"As stated in an exerpt from 10/09/02 Syracuse New Times newspaper, "Few
people outside Syracuse know of those delightful nuggets invented at the
height of the local salt industry: salt potatoes. In fact, salt potatoes
are to Syracuse what chicken wings are to Buffalo... It's Syracuse's
blue-collar roots that led to the invention of salt potatoes. Local
salt workers, many of them Irish, toiling along Solar Street and Onondaga
Lake, evaporated salt from water by boiling the brine in large vats. Since
the water was hot anyway, they plunked small tubers into the brine for a
cheap lunch. Today, no clambake would be complete without a half-dozen or
so salt potatoes, accompanied by butter for dipping. It's no accident that
Hinerwadel's, that North Syracuse home of sumptuous clambakes, packages
salt potatoes in five-pound bags for sale in grocery stores to be enjoyed
"Neighbors returned from a vacation trip to upper New York State, among
other places, and brought us a bag of "Hinerwadel's famous the Original
Salt Potatoes." It contains 4.25 lbs. of what look like small white
potatoes and 12 oz. salt. Directions on the package say to put all the
salt in 2 quarts of water, put in the potatoes, boil until tender, drain
See below for a couple of recipes.
Outside the Syracuse area, baby red potatoes or new potatoes are usually used.
However, afficionados claim that there is a taste difference between them and
the potatoes used in Syracuse. I have not seen any mention that other than
plain table salt is used.
baby red potatoes
Salt Potatoes are simply baby red potatoes scrubbed and boiled in
their jackets in HEAVILY salted water. Add salt to water until no
more salt will dissolve and salt crystals stay on the bottom of
the pot. Add potatoes and simmer. When the potatoes are tender,
drain the water - you'll have lots of salt residue in the pot -
and melt butter over the potatoes. Toss and serve. Simply delicious!
New York Salt Potatoes
1 lb. salt
4 lb. small new potatoes
1/2 lb. melted butter
Wash the potatoes. Put the potatoes in a large pot and cover with water.
Add one pound of salt. Bring to a boil and cook until fork tender.
Serve with melted butter and dip potatoes into butter.
On 2 Feb 2005 at 16:06, Patti wrote:
> I am looking for the recipe for starbuck's gingerbread NOT latte!! the
> real gingerbread. My newly adopted daughter from russia loves it!!
Below is the only recipe that I can find on the entire Internet that even claims to be
similar to Starbuck's gingerbread.
Starbucks-Style Holiday Gingerbread Loaf
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 1/4 teaspoons ginger
1 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 teaspoon orange extract, optional
1 cup applesauce
1 teaspoon baking soda
1 (8 oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract (optional)
2 1/2 cups confectioner's sugar
Preheat oven to 350 degrees F. Grease and flour a 9 inch square pan.
In a medium bowl, stir together flour, cinnamon, cloves, ginger, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Stir in
orange extract if using.
Dissolve baking soda into applesauce and mix into creamed butter mixture.
Add flour mixture. Mix until smooth.
Pour batter into prepared loaf pan.
Bake at 350 degrees F for 40 to 50 minutes (I do 45 minutes) or until a
toothpick inserted into center of cake comes out just slightly sticky.
Beat cream cheese until light and fluffy. Beat in vanilla and orange
extract (if using). Gradually beat in confectioner's sugar.
Frost cake when it is completely cooled. Decorate with chopped candied
orange peel or candied ginger.
OK, Uncle P -- Here are TWO recipes for Chut Rull and Kjot Rull. The second
one is the one "Sarah" was looking for. I'm pasting-in what came to me in
an e-mail. Thanks for convincing me I really DID have to find
this!!!!!!!!!!!!! Of all people, my sister had it.
Chut Roll (Norwegian meat roll)
1 flank steak
4# beef--stew meat or roast meat will do
Strip flank--on it lay strips of beef, spread with slice onion sprinkle
spices generously. Sew flank up--looks somewhat like a kidney. Put in brine
until ready to cook. Then cover with fresh water boil about 4 hours. Press
meat and chill. Slice thin.
Here's what I have from the little old Scandinavian Recipes book:
Norwegian Meat Roll (Norsk Kjod Rull)
Use flank of beef for outside of roll, and beef and fresh pork for inner
layers. Season with salt, pepper, allspice and minced onion to taste.
Form into rolls about 7 inches long and 2 to 4 inches in diameter.
Sew outer pieces together so roll will keep its shape. Keep rolls in
brine in a cool place until wanted.(They will keep several weeks).
When ready to use, wrap rolls with string so they will not come apart
during cooking. Prick well with fork, then boil until well done, about
2 hours. Prick rolls occasionally while cooking to prevent them from
And HERE is the recipe for "Kjott Rul" made with lamb -- straight from
the "cultural department" of the (big) Sons of Norway:
I did a little digging, and found an old recipe for kjøtt rul from
Norse-American Cookbook: 1925 Centennial Edition Re-issued (Welcome Press;
Seattle, 1991). It's a bit vague on the details, but such is often the case
when it comes to the delicacies of Norwegian cuisine. I hope this is helpful,
and please feel free to contact me with any further questions.
Rul No 2
5 lbs beef or mutton flank
2 lbs lean pork
Cut away sinews and fat from the flank, and divide into convenient pieces.
Cut the pork into strips. Lay them on the flank and season with the spices
and chopped onion. Roll tight, sew up with strong cord, and wind a cord
around to hold it together when being cooked. Place in boiling water and
cook until tender. Place under a heavy weight when cooling. Cut in thin
slices when serving.Some place the rul in salt for several days before
Sons of Norway
On 20 Aug 2005 at 16:37, ttble@ wrote:
> A series of books I'm fond of (set in the South around 1830) has
> occasionally mentioned ginger water, which (from context) is probably
> a cold sweetened beverage. It sounds intriguing, and I'm trying to
> find a recipe for same, preferably using fresh ginger. ---
Please sign your first name to requests. This is too much work for me to do it for
anonymous e-mail addresses, but it's not too much work to do for a real, live person
with a name.
"Ginger water" is another name for "switchel". There's one recipe below, and my
previous entry on this topic is at:
1/2 cup brown sugar
1 tsp. powdered ginger
1/2 cup cider vinegar
2 quarts water
Combine and chill.
On 18 Aug 2005 at 10:46, Jane wrote:
> I just happened upon your website and want to express my awe and
> appreciation for the fine work you've done. Now, for my request...I
> would love to find the recipe for Magic Pan's Alpine Cheese Sizzle
> crepes. They were wonderful cheesy crepes topped with a tangy sauce.
> Can you help?
According to the person who posted the below recipe on a message board, "Cheese
Palacsintas" are the same as the Magic Pan Alpine Cheese Sizzle crepes. Apparently
they called the dish by different names at different Magic Pan franchises.
Cheese Palascintas With Mustard Cream Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Cheddar Cheese -- cut into 4 long strips
1 Cup Bread Crumbs
2 Tablespoons milk
Mustard Cream Sauce
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup half and half
1/4 cup Dijon mustard
2 teaspoons lemon juice
1/8 teaspoon white pepper
Place 1 strip of cheese on top of one crepe. Keep at least 1 inch from the edge.
Roll up and tuck in corners so it will not leak when frying. Do likewise with all.
Prepare breadcrumb coating: blend milk and eggs together, then place flour, egg
mixture, and crumbs in separate containers in that order in a row. Take each
pancake and cover well with flour, then egg, then roll in crumbs.
Fry in cooking oil until puffy and golden brown on all sides. Fry slowly. Serve
with mustard cream sauce.
For mustard sauce: Melt butter in a saucepan over low heat; add flour and stir
until smooth. Cook 1 minute, stirring constantly. Add broth and half-and- half
gradually. Cook over medium heat, stirring constantly, until thickened and
beginning to bubble. Remove from heat and stir in mustard, lemon juice, and
pepper. Keep warm. Arrange on a serving dish and top with sauce.
More Magic Pan recipes