Delmonico Potatoes

Ingredients

• sufficient cold boiled potatoes to make one pint
• one tablespoonful of butter
• one tablespoonful of flour
• a half pint of milk
• a half teaspoonful of salt
• two tablespoonfuls of parmesan cheese

Method

1. 1

   In a pan, melt butter and add flour, then milk and salt.

2. 2

   When boiling, mix with the potatoes, transfer to a baking dish, sprinkle with parmesan cheese, and bake until light brown.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 14. The excerpt below is the record exactly as published.

one tablespoonful flour. Add one cup hot milk, writh salt to taste. Add one pint cold boiled potatoes cut into small dice. Cook until thoroughly hot. 5. Mother's Milk Potatoes. — Put one cup- ful of boiled, new potatoes, cut in small bits, into a saucepan with one tablesponful of but- ter, salt to" taste and add one-quarter cup of milk. Stir to prevent burning and when thor- oughly heated serve at once. v THE PHYSICAL CULTURE COOK BOOK. 51 6. Scalloped Potatoes. — Butter a baking dish, pare potatoes and slice thin, put in dish a layer of potatoes, and sprinkle with salt; then another layer of potatoes, etc., until dish is nearly full. Then fill with milk. Put bits of butter on top and bake in a quick oven 45 to 50 minutes. 7. Sacked Potatoes. — Select for baking po- tatoes as near of a size as possible. Cut' off each end. When baked, scoop out the inside with a spoon, being careful not' to break the skins. Add to the potato, butter, salt, and suf- ficient hot milk to make quite soft. Beat1 till very light and smooth. Fill the skins with this and place on end in a buttered pan on the oven grate till browned on top. The potatoes will puff up considerably if sufficiently beaten. 8. Potatoes Roasted with Beef.— Pare the potatoes and place in the pan with the meat, basting when you do the beef. They will be nicely browned and mealy when the meat is done. It is better to place the potatoes on a grating so as not to become saturated with the fat in the bottom of the pan. 9. Potato Croquettes. — Season cold mashed potatoes with salt and pepper and beat to a cream with one tablespoonful melted butter 52 THE PHYSICAL CULTURE COOK BOOK. and one egg. Form into small balls. Dip in egg and bread crumbs and fry in boiling fat or oil, or brown in a very hot oven. 10. Potato Puff. — To two cupfuls cold lashed potatoes add two tablespoonfuls melt- d butter and beat to a cream. Then add one up milk, salt to taste, two eggs. "Reat well and rown in a hot oven. i 11. Delmonico Potatoes. — Chop fine suffi- cient cold boiled potatoes to make one pint. Put one tablespoonful of butter and one of flour into a pan ; add a half pint of milk, a half teaspoonful of salt. When boiling mix this with the potatoes. Turn into a small baking dish; sprinkle over the top two tablespoonfuls of parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.