Crumbed Potatoes
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 73. The excerpt below is the record exactly as published.
Crumbed Potatoes. Wash and peel thinly x lb. or more new potatoes of even size, boil them carefully till tender, but not overdone. Drain them, cut them into halves, and place them on a dish ; season with pepper and salt, pour over them some melted butter, and dip each in brown breadcrumbs
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