Franconia Potatoes
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 65. The excerpt below is the record exactly as published.
FRANCONIA POTATOES Wash and pare six medium-sized potatoes; parboil five minutes. Drain dry. Place on grate around roast beef. Baste with fat in pan when basting roast Bake from thirty to thirty-five minutes, turn- ing often or when basting roast. Sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.