vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Flaked Potatoes
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 317. The excerpt below is the record exactly as published.
FLAKED POTATOES. Take large, perfect potatoes, boil in their skins in salt water, drain well, peel and rub them through a coarse sieve on a hot dish beore the fire, without touching them, to keep as flaky as possible, sprinkle with fine salt and melted butter
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