Escalloped Potatoes
From Atlanta women's club cook book, 1921
Serves 6
Presented as published in 1921. 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 Atlanta women's club cook book (1921) by Atlanta woman's club, page 126. The excerpt below is the record exactly as published.
ESCALLOPED POTATOES. Peel and slice one quart raw potatoes, place in kettle one layer of potatoes and small pieces of butter, salt and pepper, and 228 ATLANTA WOMAN'S CLUB COOK BOOK slice one small onion until required quantity is prepared. Pour one pint of scalding milk
Cook this with the app: pantry check, scaling, and the assistant.