Chicago Potatoes

Ingredients

• 6 good-size Irish potatoes
• 1 pint of cream and milk mixed
• 1 tablespoon butter
• 1 tablespoon flour
• salt
• Sprinkle toasted bread crumbs on top

Method

1. 1

   Wash and boil the potatoes in jackets until half done.

2. 2

   Remove and set aside to cool, then cut in blocks.

3. 3

   Put cream and milk in a double boiler, add the potatoes, butter, flour, and salt.

4. 4

   Set on back of range for 20 minutes, then put in baking dish.

5. 5

   Sprinkle toasted bread crumbs on top and bake for 20 minutes.

6. 6

   Serve for luncheon or tea.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 76. The excerpt below is the record exactly as published.

Chicago Potatoes. Take 6 good-size Irish potatoes, wash and boil in jackets until half done. Eemove and set aside to cool, then cut in blocks. Put 1 pint of cream and milk mixed in double boiler, add the potatoes, 1 table- spoon butter and 1 tablespoon flour well blended, and salt. Set on back of range 20 minutes, then put in baking dish. Sprinkle toasted bread crumbs on top, and bake 20 minutes. Serve for luncheon or tea. Baked Sweet Potatoes. Parboil 4 large sweet potatoes until done, then mash fine and cream with 1 tablespoon butter

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