Escalloped Potatoes (Alternate)

Ingredients

• two cups of mashed potatoes
• two tablespoonfuls of cream or milk
• one of melted butter
• salt
• pepper
• one egg

Method

1. 1

   Stir potatoes, butter, and cream together, adding a beaten egg.

2. 2

   If too mealy, beat in fine bread crumbs.

3. 3

   Bake in a hot oven for ten minutes until the top is a rich brown.

Nutrition per serving

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 35. The excerpt below is the record exactly as published.

salt, pepper and onion juice. Beat into po- tatoes one tablespoon of butter, two of milk ; shape into small cones and brown ten minutes in oven. ESCALLOPED POTATOES. Mrs. M. I. Fairchild. Boil potatoes until tender in their jackets, then peel and slice them in a basin ; put a layer in of potatoes, sprinkled with pepper, salt and a little flour, a small piece of butter, then another laver of potatoes, then seasoning until your basin is filled ; then fill basin half full of milk and bake half an hour. 76 VEGETABLES ESCALLOPED POTATOES. Mrs. Mary S. Ever. Two cups of mashed potatoes, two tablespoonfuls of cream or milk, and one of melted butter ; salt and pep- per to taste. Stir the potatoes, butter and cream to- gether, adding one egg

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