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Browned Potatoes
From Cooking for profit, 1886
Serves 4
Cold boiled or baked potatoes are not suitable for this recipe.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 57. The excerpt below is the record exactly as published.
Browned Potatoes. Pare the potatoes and steam them, and the broken ones being used to mash, or a la duchesse, put the others in a small pan with some of the drippings from the roast lamb pan and a dredf ing of sal
Cook this with the app: pantry check, scaling, and the assistant.