Creamed Potatoes
From The chafing-dish supper, 1894
Presented as published in 1894. 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 chafing-dish supper (1894) by Christine Terhune Herrick, page 17. The excerpt below is the record exactly as published.
CREAMED POTATOES. Cut boiled potatoes into small squares. Melt two tablespoonfuls of butter in a frying-pan, add half a pint of milk, and warm the potatoes in this. When they are hot, stir in a tablespoonful of flour wet up in a little cold milk, and cook until it thickens. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.