Creamed Fried Potatoes

Ingredients

• 4 medium potatoes
• pepper
• salt
• some thick cream

Method

1. 1

   Peel and cut into dice.

2. 2

   Fry to very light brown in butter, adding pepper and salt.

3. 3

   Just before serving pour over them some thick cream; boil up and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 38. The excerpt below is the record exactly as published.

Creamed Fried Potatoes. I'ccI and ciil inio dice <(inic I'aw |iMialoc>. Vry to xcry li,L:iit hi'own in buttoT, addiiiL!,' |)('|)|)cr and salt. -Iiisl lud'oic s('r\ini;' |ti)iii- (»\(M' tlicin some tliii-k cream; boil ii|) and sci'N'c. Sauerkraut. Cui ca'^l^a.ux' thin and to ('\(M-v pan (use |ian size ol' dish-|»an') of eal)l»a,u"o add. one liandrnl (d' salt and no inure. I*iii in liari'd and |)it,-s down uood and put elntli o\'ci- it : ilirn lii a hoard on lop and put a Ii(M\v slono on ihc hoard. Put in a warm |)lac(' r(»r a W'W weeks and then pnl in cellai'. The stone, hoard ami (doth shonh"! lie washed e\-ei'v we(-k and pnt ha'-k on elean. Afh'r it is cook'ed. and jnsj hel'ore <er\lni;', saiierki'aut is iin])rovo(l greatlv hy adding a grated i-aw potato. Mrs. Staihs:. Fried Egg Plant. I'.ii'e and slire ill fonrtli or tliird <d' an inch slices, sprinklle with salt", pile to- gether, cover with a plate, and stand .iway i'or nn lioni'. When I'eady to fry drain rhe slices. I'inse. and sliake olf all hut a <light moist nre, season with, salt and pepper

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