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Escalloped Potatoes
From The household cook book, 1902
Serves 1
If the oven is very hot, it is well to cover them part of the time.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 187. The excerpt below is the record exactly as published.
ESCALLOPED POTATOES — Slice small, raw potatoes quite thin. Butter a dish well, and sprinkle fine bread crumbs on the bottom ; then put in a layer of sliced potatoes and season with salt and pepper and bits of butter. Then add another layer of crumbs, and so alter- nately until the dish is full, having crumbs on top with a good supply of butter. Moisten with milk and a little cream, if it is to be had
Cook this with the app: pantry check, scaling, and the assistant.