Buttermilk idols - an ancient recipe
Time
Preparation time: 30 min.
Cooking or baking time: 90 min.
Total preparation time: 1 hr. 20 min.
Today I would like to have an old recipe for buttermilk idols share with you, which my husband and I like to eat. It could correspond to the rubric back to nature.
I found the recipe in an inherited cookbook "Herd and House" by Berta Dißmann from 1938 and changed my preferences a bit. Now the recipe:
Buttermilk idols (for 4 people)
ingredients
- 2.5 kg of potatoes
- about 2 L buttermilk
- about 100 ml of linseed oil
Covering:
- Onions, garlic, pepper, salt, possibly chili (amount to taste)
preparation
- The preparation is very simple. The peeled potatoes are grated and expressed as dry as possible.
- Now replace the liquid with buttermilk and add some salt. In a large pan is now plenty of linseed oil and then the potato mass. The thinner this porridge is in the pan, the better.
- The whole is then placed in the oven (cold) and heated to about 180 to 200 degrees. In the meantime, onions and garlic are steamed to taste in linseed oil and seasoned with pepper, salt maybe a little chili.
- When the idol begins to brown, but the surface is still soft, add the garlic / onion mixture on top and bake until a nice golden brown color is produced.
This fits a fresh salad. I know that linseed oil actually belongs in the cold kitchen, but due to the slow heating it fits and creates the special taste. Unfortunately, I do not have a picture.
