Fricasseed and Fried Potatoes
From Buckeye cookery, 1892
Serves 2
For frying, use enough fat to prevent sticking.
Presented as published in 1892. 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 Buckeye cookery (1892), page 209. The excerpt below is the record exactly as published.
FRICASSEED AND F'RtEpD PoTaToEs.—Slice cold boiled potatoes, put into a dripping-pan, add milk, salt, pepper, and small lump of butter, allowing half a pint of milk to a dozen potatoes, place in oven for about fifteen min- utes, stir occasionally with a knife to keep from burning; they should brown slightly on the top; or put in sauce-pan lump of butter, when melted add a level table-spoon flour, cook a few minutes and add a-tea-cup new milk or cream, season with salt
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