Lyonnaise Potatoes
From Blue Ribbon cook book, 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 29. The excerpt below is the record exactly as published.
Lyonnaise Potatoes—Slice 6 co!d boiled potatoes, or cut into dice. Put alittle butter in the frying pan, put in 14 onion chopped fine, and fry ita light brown; put in the potatoes, turning them without breaking; then stir in 1 tablespoon of minced parsley
Cook this with the app: pantry check, scaling, and the assistant.