Frenchside
Irish Potatoes au Gratin
From Raleigh recipe book, 1925
Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 15. The excerpt below is the record exactly as published.
IRISH POTATOES AU GRATIN One-half dozen medium size Irish potatoes (boiled and cut into cubes) Make a cream sauce of i/o cup of milk, two tablespoons butter, 1 salt spoon of salt, a little black pepper and a little grated cheese
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