Hashed Browned Potatoes
From A Little Cook-Book for a Little Girl, 1905
Presented as published in 1905. 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 A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 10. The excerpt below is the record exactly as published.
teaspoonful of chopped parsley, and put them in a hot covered dish. You can make another sort of potatoes when you have finished creaming them in this way, by putting a layer of them in a deep buttered baking-dish, with a layer of white sauce over the top, and bread-crumbs and bits of butter for a 40 A LITTLE COOK BOOK crust. Brown well in a hot oven. When you do this, remember to make the sauce with three cups of milk and two tablespoonf uls of flour and two of butter, and then you will have enough for everything. Hashed Browned Potatoes Chop four cold potatoes fine, and add one teaspoonful of salt and a very little pepper. Put a tablespoonful of butter
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