Casserole of Potatoes

Ingredients

• twelve very large potatoes
• a teaspoonful of salt
• half a coffee cup of cream
• beaten yolk of egg

Method

1. 1

   Pare and wash the potatoes, boil them with salt, drain, and dry.

2. 2

   Mash with butter and cream, form into a dish, paint with egg yolk, and bake until brown.

3. 3

   Fill with ragout or macaroni before serving.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 60. The excerpt below is the record exactly as published.

Casserole of Potatoes. Pare thm and wash twelve very large potatoes, put them in boiling water, with a teaspoonful of salt ; when done, drain off all the water, drv them on the back of the rancre for fally ten YEQBTABLE8. 129 Bunatefl, tlien throw over them a teaspoon of salt and batter the ■iie of an egg ; when the butter is melted, beat them fine with a masher and stir in them half a eoffeecnp of oream ; beat it well in with a fork, then mash onee more with the masher ; pnt the potatoes on a dish (a flat one), form them ronnd and high, make an opening in the oentre as large as you wish to fill (holding about a quart), paint the potato all over inside and out with beaten yolk of egg

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