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Parkinson Potatoes

A loaf of grated potatoes and bacon, seasoned with onion, salt, pepper, parsley, and paprika, then mixed with cold meat.

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Parkinson Potatoes

Ingredients

Directions

Prepare

  1. Peel 2 or 3 fine raw potatoes and put through a meat grinder.

  2. Place 3 slices of bacon, ground fine, in a large skillet.

Cook the loaf

  1. Fry the bacon; then add the grated potatoes seasoned with a little onion, salt, pepper, parsley, and paprika.

  2. Toss the mixture with a silver fork until the potatoes are cooked.

  3. Add cold meat, ground as much as the potatoes.

  4. Toss until well mixed.

  5. Fold the mixture into a loaf and brown it.

Serve

  1. Turn out into a hot meat dish, brown side up; garnish, and serve immediately.

  2. Butter may be used instead of bacon.

Nutrition, whole recipe (rough)

211Calories
8 gProtein
4 gFat
39 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Bacon1 slice cooked (8g)43
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Form the bulk of the loaf and set into a sliceable mass as they cook.
Bacon
Renders fat into the skillet to fry the potatoes and add savory flavor.
Cold meat (in the method)
Adds meaty flavor and body to the potato mixture.

The step that matters

Fold the mixture into a loaf and brown it. Browning relies on the Maillard reaction, which needs direct contact with hot fat and a dry surface. Packing the loaf too loosely or leaving it too moist can keep it pale and soft instead of crisp and golden.

Swap the potato

How well each one fits the dish's main ingredients (pepper, parsley):

  1. Carrotfits better
  2. Capsicumfits better
  3. Shallotfits better
  4. Potatothe original

Fit is the average pairing score against pepper, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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