Cornish Potatoes

Ingredients

• One lb. of potatoes
• 4% pint of milk
• 1 egg
• 2 ounces of bread crumbs
• 2 ounces butter

Method

1. 1

   Boil the potatoes and mash.

2. 2

   Add the butter and bread crumbs.

3. 3

   Beat the egg in the milk and add to the potatoes.

4. 4

   Season well, put in a greased tin, and bake until brown.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 18. The excerpt below is the record exactly as published.

1 egg with cup of milk, pour over onion, place one or two small pieces of butter on top and sprinkle with flour to — prevent running over, cover with pie crust and bake. Can be eaten as pie or as a second vegetable.—Mrs, W. Turner, Hamilton, Ontario. ONIONS, STUFFED SPANISH. Peel onions then take out the centres, then parboil for.15 minutes and drain well. Mix with onion centres about double the quantity of bread crumbs, allowing 1 tablespoon of melted butter — for every cup of onions and bread. Season with salt and pepper and fill — onions, covering top with bread crumbs. Bake covered for an hour in a moderate oven, adding just enough water to prevent burning. Then take off cover and brown.—Miss Grace Hartley, Zenith, Alta. POTATOES, BAKED. One deep pan sliced potatoes, cover with fresh ee milk and put butter or cream on top, salt and pepper to taste. Bake till the top is nice brown and the potatoes are soft—Mrs. G. Hope, Sussex, N. B. POTATOES, CORNISH. One lb. of potatoes, 4% pint of milk, 1 egg, 2 — cunces of bread crumbs, 2 ounces butter

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