Diabetes Weblog

Someone on one of these lists asked about rosin potatoes quite some time
ago. I just got this and am passing along. Don’t remember which list so
sending to all I know about. Sorry if this is a repeater on some
peoples’ machines.
—————- Begin Forwarded Message —————-
Received: 12/24/01 10:05 AM

John,

My family prepared rosin potatoes back in the ’50s and ’60s by boiling
rosin in a large cast iron pot suspended from a tripod over an open
fire. The potatoes are tossed in and cooked for an hour to an hour and
a half. Then pull them out with large tongs, wrap in newspaper twisted
at both ends, slice through the middle, and eat with a spoon.
By holding on to the twisted part of the newspaper its almost like

eating an ice cream cone with a spoon. Add butter, salt, pepper,
chives, sour cream..to taste.

I have the pot, tripod and tongs.any idea where I can get bulk rosin?

Happy Holidays,

—————– End Forwarded Message —————–

Jack Ferman, Type 2
Diagnosed 11/99

This entry was posted on Thursday, December 25th, 2003 at 10:30 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.