Anna Potatoes

Ingredients

• 4 good-sized, sound, raw potatoes
• 2 ounces of Parmesan or Swiss cheese
• 2 tablespoons Crisco
• 1 teaspoon salt
• 2 saltspoons white pepper

Method

1. 1

   Peel and slice potatoes thinly.

2. 2

   Heat Crisco in a frying pan, layer potatoes with salt, pepper, and cheese.

3. 3

   Cover and cook for 5 minutes, turn, cook for another 3 minutes, then bake in hot oven for 10 minutes.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 108. The excerpt below is the record exactly as published.

1 teaspoon salt, 1 salt- spoon pepper, and | raw egg. Put onions, without peeling into a saucepan of boiling water; add half the salt and boil for % an hour. Drain and dry. Remove outside skin, and with handle of a teaspoon, take out center, saving it for the sauce. Mix nuts, rice, seasoning and egg; fill this into onions; stand them in baking pan, brush with melted Crisco and bake in moderate oven for % hour. Chop very fine the portion that you have taken from center, press it through a sieve, add this pulp to a cup of tartare sauce and pour it into a sauceboat. Serve onions on platter; pass the sauce. May 21 Oloronnaise Potage Broiled Shad Roe *Anna Potatoes Duckling Braise with Cherries Fresh Asparagus, Swiss Weimar Pudding Coffee *Anna Potatoes—Peel, drain 4 good-sized, sound, raw po- tatoes. Slice them with a Saratoga- chip potato machine. If none is at hand, slice them as fine as possible. Grate 2 ounces of Parmesan or Swiss cheese. Heat 2 tablespoons Crisco in a small frying pan, remove pan from fire and cover bottom with light layer of potatoes. Mix teaspoon salt with 2 saltspoons white pepper

Cook this with the app: pantry check, scaling, and the assistant.