Jenny Lind Potatoes

Ingredients

• Four large, cold, boiled potatoes
• 2 tablespoons butter
• 1 pint hot milk
• 2 tablespoons flour

Method

1. 1

   Melt butter and add hot milk and flour; when thick, add salt, pepper, and parsley.

2. 2

   Put a layer of mixture in the bottom of a baking dish, then a layer of potato, and so on; milk coming last.

3. 3

   Cover with cracker crumbs and bake for 15 minutes.

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 26. The excerpt below is the record exactly as published.

JENNY LIND POTATOES. Four large, cold, boiled potatoes, peeled and sliced, 2 tablespoons butter, 1 pint hot milk, 2 tablespoons flour

Cook this with the app: pantry check, scaling, and the assistant.