Lyonnaise Potatoes
From Principles of cooking, 1914
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 29. The excerpt below is the record exactly as published.
Lyonnaise Potatoes. — Cut three medium-sized potatoes in cubes. Melt three tablespoons butter in hot pan, add one tablespoon chopped onion
Cook this with the app: pantry check, scaling, and the assistant.