№ 22VI. nodaļa
Kartupeļi
Potatoes three ways
- Serves 4–6
- about 45 minutes
- Melnraksts · vēl nav izmēģināts
1796Kartupeli
The book gives no quantities; the amounts below are ours.
Method
4 soļi- Scrub the potatoes well. Put them in a pan of cold salted water, bring to the boil and simmer for 20–25 minutes, until a knife slides in easily. Drain.
- In their jackets: serve them hot in their skins, with butter and salt on the table.
- Stewed in cream: peel them while still warm and cut into 1 cm slices. Melt the butter in a wide, deep pan or flameproof dish, add the onion and cook gently for 3–4 minutes without browning. Add the potatoes, cream, salt and mace, cover and cook over low heat for 10–15 minutes, shaking the pan now and then, until the cream has thickened and coats the potatoes. Scatter with parsley and chives.
- Fried: let the boiled potatoes cool, then peel and slice them. Melt the butter in a large frying pan, add the onion and potatoes and fry over medium heat for 12–15 minutes, turning now and then, until golden brown. Season with salt.
Notes
What the book says vs. what we added
the three ways are the book's: boiled in their skins ("called potatoes in uniform") and eaten with butter or salt; peeled, sliced and stewed in a deep dish with butter, fresh cream, a little salt, mace and finely cut onions, then sprinkled with parsley and loki; or fried golden brown in a pan with butter and onions. Cooking the onion first and all amounts and times are ours.
"Potatoes in uniform"
the book's kartupeļi ar munderēm is the German Kartoffeln in der Montur, potatoes boiled in their jackets. Latvians still say kartupeļi mundierī.
*Loki* are green onion leaves: spring onion tops or chives.
Fresh cream
salds krējums is sweet (unsoured) cream, not sour cream.
Context
potatoes were still fairly new in 1796. Courland's Duke Jacob is said to have received potatoes from Hamburg in 1673, but for most of the 18th century they were a manor crop. Latvian farmers took them up widely only in the 19th century, and in some places rāciņi came to mean potatoes. This book, though, keeps them apart: kartupeļi here, turnips under rāciņi (06-019, 06-029).
Oriģināls1796
nomasgati un uhdenî iswahriti; Kad tà us galdu dohd tad kartupeli ar saukti un ar sweestu ehsti; — ta misa nowilkta, tee kartupeli sagreesti, un dsillâ blohdâ ar sweestu, , druszin , un smalki sagreesteem zihpo- gohsati, un ar un apbahrstiti; — arri pannâ ar sweestu un dselten bruhni iszepti.
Mūsdienu rakstībā2026
nomazgāti un ūdenī izvārīti; kad tā uz galdu dod, tad kartupeļi saukti un sviestu sāli ēsti; — tā miza novilkta, tie kartupeļi sagriezti un dziļā bļodā sviestu, , drusciņ sāli, un sagrieztiem , un un apbārstīti; — arī pannā sviestu un dzeltenbrūni izcepti.
Sastāvdaļas8
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| kartupeļi | kartupeli | potatoes | |
| sviests | sweests | butter | |
| sāls | sahls | salt | |
| saldais krējumsgozētiem kartupeļiem | salds krehjums | fresh cream | |
| muskatziedi (macis) | muskatu pukkes | mace | |
| sīpoli | zihpoli | onions | |
| pētersīļiapbārstīšanai | pehtersiljes | parsley | |
| lokiapbārstīšanai | lohki | spring onions or chives |
Paņēmieni
- vārīt
- gozāt
- cept
Birkas
- dārzeņi
- kartupeļi
Piezīmes
- Kad pēc semikola iespiests ar lielo burtu.
- kartupeļi ar munderēm: mizā vārīti kartupeļi, mūsdienās "kartupeļi mundierī" (vāc. Kartoffeln in der Montur).
- saldu krējumu: svaigu, neskābētu krējumu.
- Kartupeļi 1796. gadā vēl bija salīdzinoši jauns ēdiens. Pirmās ziņas par tiem Kurzemē parasti saista ar hercogu Jēkabu (1673. gadā sūtījums no Hamburgas). 18. gadsimtā tos audzēja muižās, bet zemnieku uzturā tie plaši ienāca tikai 19. gadsimtā. Šajā nodaļā kartupeļi un rāciņi (06-019, 06-029) ir dažādi dārzeņi; sal. 02-037, kur rakstīts rāciņi jeb kartupeles.
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