Recipes

Parsley Potatoes

Recipe No. 623 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Side Dish · Vegetable

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 623 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Mix 12 ounces (½ mess kit cup) melted butter and 4 ounces finely chopped parsley. Pour over peeled potatoes, mixing until each potato is coated with butter.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 623, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.