Hashed Potato
From The art of cookery, 1899
Serves 1
Serve in a heated dish.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 136. The excerpt below is the record exactly as published.
Hashed Potato. — Cook together one tablespoonful of butter and one teaspoonful of flour. Add half a cup of cream or sweet milk. Season with salt and pepper. Stir until the mixture boils and is smooth. Add two cups of cold boiled or baked potato
Cook this with the app: pantry check, scaling, and the assistant.