Lyonnaise Potatoes
From Left overs, 1898
Presented as published in 1898. 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 Left overs (1898) by Sarah Tyson Heston Rorer, page 13. The excerpt below is the record exactly as published.
Lyonnaise Potatoes Cut cold boiled potatoes into small dice ; to each pint allow a tablespoonful of butter ; put the butter in an ordinary- saute pan, melt it, add a tablespoonful of chopped onion, shake until the onion is golden brown; throw in the potatoes, shake or toss over a hot fire until each piece is slightly browned; sprinkle lightly with a half teaspoonful of salt, a table- spoonful of parsley, and a dash of pepper
Cook this with the app: pantry check, scaling, and the assistant.