vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Potatoes
From Soyer's standard cookery, 1912
Serves 1
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 Soyer's standard cookery (1912) by Nicolas Soyer, page 99. The excerpt below is the record exactly as published.
Cream Potatoes. Having washed and peeled the number of potatoes required, cut them into very thin slices, and as much the same size as possible. Place them in cold water for half an hour, then drain them and dry on a soft clean cloth. Have ready a fire- proof dish with a closely-fitting lid, butter the bottom and sides of it
Cook this with the app: pantry check, scaling, and the assistant.