Brown Potatoes (Pommes rissolees)
From The Swedish, French, American cook book, 1918
Serves 1
These potatoes are generally served with roast beef.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 411. The excerpt below is the record exactly as published.
Brown Potatoes ( Pommes rissolees ) Select small, even-sized potatoes; peel; then with the fancy fluted knife. Put in water with a little salt, and cook until done. Strain the fat from the roast beef
Cook this with the app: pantry check, scaling, and the assistant.