Gastle Potatoes
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.
Gastle Potatoes. Wash and peel the required number (about 1 lb. or 1J lbs.) of small, even sized potatoes, cut each in four, and trim neatly into sections, then blanch and drain. Have ready a thoroughly oiled “Express” paper- bag, place in the prepared potatoes, season with salt and pepper, and pour over about 2 ozs. clarified butter
Cook this with the app: pantry check, scaling, and the assistant.