vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
French Potatoes
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 217. The excerpt below is the record exactly as published.
French Potatoes. — After practically boiling the Potatoes cut them into slices when cold, and put them into a saucepan. Cover them with milk and finish cooking them in this, adding fresh butter, minced parsley, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.