Escalloped Potatoes
From Principles of cooking, 1914
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 29. The excerpt below is the record exactly as published.
Escalloped Potatoes. — Slice the potatoes in slices one fourth inch thick. Parboil rominutes. Place the potatoes in a baking dish in layers. Pour thin White Sauce over them, and sprinkle with buttered crumbs. Bake 20 to 30 minutes in a slow oven.
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