Browned Baked Potatoes
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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 bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 12. The excerpt below is the record exactly as published.
Browned Baked Potatoes; Tur- nips ; Celery ; Bread and butter ; Mince Pie and Cheese. Supper.— Cold Roast Beef; Bread and Butter; Canned Plums; Cake ; Cocoa. Browned BAiceo Potatoes. — Pare the Potatoes. Cover them «rith cold salted water, and let stand an hour. Place them in the dripping-pan, close around the meat, and when they are partially cooked turn them over and baste, so that they will be nicely browned. Cook forty-five minutes, or until soft, not soggy
Cook this with the app: pantry check, scaling, and the assistant.