Chateau Potatoes
From What to Have for Dinner, 1905
Presented as published in 1905. 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 What to Have for Dinner (1905) by Fannie Merritt Farmer, page 63. The excerpt below is the record exactly as published.
CHATEAU POTATOES. Wash and pare medium-sized potatoes. Cut in three- fourths inch slices crosswise. Cut each slice until the shape of a quarter of an apple which has had the core removed. Soak one-half hour in cold water. Drain and cook in boiling salted water five minutes. Drain, put in a shallow pan, sprinkle with salt and dot over sparingly with butter
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