Recipe Manuscript

Potatis Med Persilja

Name: Potatis Med Persilja
Prep time: PTPT10M
Cook time: PTPT25M
Yield: 6
Cuisine: European
Ingredients: 1 kg potatoes; 750 ml vegetable or chicken stock (traditional 'buljong'); 1 teaspoon salt; 30 g butter; 1 tablespoon parsley, blanched and finely chopped

"Potatoes With Parsley"

1889

From the treasured pages of Praktisk, illustrerad kok-bok för Svenskarne i Amerika

Written by C. A. (Charles A.) Vallentin

Age of Gastronomy (1800 - 1900)European American Beginner Dinner Lunch Other

Original Recipe • 1889

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Potatis Med Persilja

"Potatis tvättas, skalas, skäres i stycken, tvättas, kokas i 10 minuter, upptages, lägges i en annan kastrull jemte buljong, som bör stå öfver och tillsättes med salt och smör samt färdigkokas. 5 minuter före serveringen tillsättes en matsked förväld, finhackad persilja, hvarefter anrättningen upplägges och serveras."

English Translation

"POTATOES WITH PARSLEY. — Potatoes are washed, peeled, cut into pieces, washed again, and boiled for 10 minutes. They are then taken out and placed in another pot along with broth, which should cover them, and salt and butter are added. The potatoes are then finished cooking. Five minutes before serving, add a tablespoon of blanched, finely chopped parsley, after which the dish is plated and served."

Note on the Original Text

The recipe is written in the instructional, narrative style typical of 19th-century Swedish cookbooks—short on specificity, long on trust in the cook’s skill. Quantities like 'en matsked' (a tablespoon) are given for the parsley, but everything else is assumed understood by the housewife: enough potatoes for the family, enough broth to cover—common kitchen sense in an era before standardized measurements. The orthography, with forms like 'förväld' (blanched) and 'jemte' (together with), places it clearly in its late 19th-century context, just before Swedish spelling reforms.

Modern Kitchen Interpretation

Recipe's Origin

Praktisk, illustrerad kok-bok för Svenskarne i Amerika - Click to view recipe in book

Title

Praktisk, illustrerad kok-bok för Svenskarne i Amerika (1889)

You can also click the book image above to peruse the original tome

Writer

C. A. (Charles A.) Vallentin

Era

1889

Publisher

Svenska bok-och musikhandelns förlag

Background

A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This recipe hails from 'Praktisk, illustrerad kok-bok för Svenskarne i Amerika,' published in Minneapolis in 1889 when many Swedes were adapting old country dishes for their new American kitchens. Potatoes, already a staple in Sweden, were abundant in America, but the addition of parsley and broth gave them an elevated, comforting touch that spoke to home and a bit of prosperity. The book was aimed at Swedish immigrants, helping them cook familiar foods with the ingredients at hand in America while maintaining links to Swedish culinary heritage.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1889, this dish would be made with sturdy, well-used kitchen equipment: heavy cast iron or tin-lined saucepans, a simple hand knife for peeling and chopping, a wooden spoon or spatula for stirring, and perhaps a slotted spoon for transferring potatoes. Parsley would be chopped with a knife and blanched in boiling water. Kitchens relied on a wood- or coal-fired range, so even a 'simple' boiled potato dish took some effort and attention to heat.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

25 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2 lb potatoes
3 1/4 cups vegetable or chicken stock (traditional 'buljong')
1 teaspoon salt
2 tablespoons butter
1 tablespoon parsley, blanched and finely chopped

Instructions

Wash and peel about 2.2 lb of potatoes.
Cut them into large bite-sized pieces and rinse them again.
Place the potatoes in a pot, cover with water, and boil for 10 minutes.
Drain them from this pot, then transfer to a fresh saucepan.
Pour in enough vegetable or chicken stock (about 3 1/4 cups) to just cover the potatoes, then add 1 teaspoon salt and 2 tablespoons (2 tablespoons) butter.
Simmer gently until the potatoes are tender, about another 10-15 minutes.
Five minutes before serving, stir in 1 tablespoon of finely chopped, blanched parsley.
Carefully spoon the potatoes onto a warm serving dish and serve immediately.

Estimated Calories

170 per serving

Cooking Estimates

It takes about 10 minutes to prepare the potatoes, then you boil them for a total of 20-25 minutes. Each serving is about 170 calories, and this recipe serves 6 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.