Creamed Potatoes
From The art of cookery, 1899
Serves 4
Serve with cold or fried meats.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 130. The excerpt below is the record exactly as published.
Creamed Potatoes. — Cut cold boiled or baked pota- toes into dice or slices. To each pint of potato add a teaspoonful of minced parsley, if liked, and a cup of White Sauce No. 4
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