Potato filling is a Pennsylvania Dutch recipe combining mashed potatoes and bread,[1][2][3][4] and either used as a stuffing[5] or cooked separately as a casserole,[6] sometimes in a pig stomach.[7] Other ingredients used in its preparation may include butter, onion, parsley,[2] eggs, milk, salt and pepper.[5]
History edit
Potato filling has been served for centuries in areas of Pennsylvania, such as in Berks County.[8]
See also edit
References edit
- ^ Ahern, Shauna James; Ahern, Daniel (September 2015). Gluten-Free Girl American Classics Reinvented. p. 156. ISBN 9780544256910.
- ^ a b Schmeck, Ronald Ray (September 2007). Further from the Middle. p. 26. ISBN 9781601260475.
- ^ Beard, James (2009-02-28). James Beard's American Cookery. pp. pt 574–575. ISBN 9780316069816.
- ^ Nichols, Nell Beaubien (1952). Good Home Cooking Across the U.S.A. Iowa State College Press. p. 84. ISBN 9780598892089.
- ^ a b Hanes, Phyllis. "Hearty Potato Stuffing Tradition among Pennsylvania Dutch". The Lewiston Daily Sun. Retrieved March 31, 2020.
- ^ Betty Crocker's Cooking American Style. Golden Press. 1975. p. 103.
- ^ Weaver, W.W. (2013). As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine. UPCC book collections on Project MUSE. University of Pennsylvania Press. p. 266. ISBN 978-0-8122-0771-2.
- ^ "How did potato filling become a local holiday tradition?". Reading Eagle. November 26, 2009. Retrieved March 31, 2020.
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