A Savoury Dish of Potatoes
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 65. The excerpt below is the record exactly as published.
A SAVOURY DISH OF POTATOES T30IL some potatoes in their skins with a little salt. When done, take out, peel and cut into pieces about the size of a thimble, or a little larger. Put a piece of butter into a frying-pan, and, when melted, add the potatoes, with a little pepper and salt and finely chopped parsley
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