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Fricassee of Potatoes
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 284. The excerpt below is the record exactly as published.
FRICASSEE OF POTATOES.— Mode— Put into a smooth stewpan 1 tablespoon of butter and 2 tablespoons of flour, place on the fire, and stir until the flour is brown. Add 1 pt. raw potatoes, cubed, well drained, and stir well. Put -the cover on the stewpan, and cook the potatoes for 10 minutes, stirring them fre- quently. At the end of 10 minutes, add salt, pepper and boiling water
Cook this with the app: pantry check, scaling, and the assistant.