vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Creamed Potatoes
From The national course in home economics, 1917
Serves 5
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 316. The excerpt below is the record exactly as published.
CREAMED POTATOES. Put a pint of milk (or one-half pint of cream) in a frying-pan and let heat; add a piece of butter the size of a butternut thickened with flour. VEGETABLES, 457 some salt and pepper; let it boil, stirring till it thickens; have five good- sized potatoe
Cook this with the app: pantry check, scaling, and the assistant.