Escalloped Potatoes

Ingredients

• potatoes
• salt
• pepper
• flour
• bits of butter
• hot milk or cold

Method

1. 1

   Wash, pare and cut potatoes into thin slices.

2. 2

   Put layers in a well-buttered baking-dish.

3. 3

   Sprinkle with salt and pepper, dredge with flour, and dot with bits of butter.

4. 4

   Repeat.

5. 5

   Add hot or cold milk until you can see it through the top layer; bake one hour or until the potato is soft.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 70. The excerpt below is the record exactly as published.

Escalloped Potatoes. Wash, pare and cut potatoes into thin slices. Put layers in well-buttered baking-dish. Sprinkle Avith salt and pepper, dredge with flour, and dot with bits of butter. Repeat. Add hot milk or cold

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