Browned Potatoes
From The Cook County cook book, 1912
Serves 4
A delicious way to repurpose leftovers.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 286. The excerpt below is the record exactly as published.
BROWNED POTATOES.— For breakfast or lunch this is an especially nice dish. Spread cold mashed potatoes on but- tered granite pie-tins. It should 'be Y2 an inch thick at least, then cover tightly with chopped cold meat, seasoned and mixed with a very little gravy or brown stock
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