Creamed Potatoes
From The Common sense recipe book, 1898
Presented as published in 1898. 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 The Common sense recipe book (1898) by Sarah Allen, page 41. The excerpt below is the record exactly as published.
one tablespoonful butter in a frying-pan, and, when it bubbles, add one tablespoonful flour. Add one cup hot milk, with salt and pepper to taste. Add one pint cold boiled potatoes
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