Lyonnaise Potatoes
From Cookery for little girls, 1910
Use small boiled potatoes for best results.
Presented as published in 1910. 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 Cookery for little girls (1910) by Olive Hyde Foster, page 15. The excerpt below is the record exactly as published.
LYONNAISE POTATOES If the mother prefers, she can have the child take these little balls (peeled after they are cooked), cut them up fine, and fry them as fol- lows : In a hot pan melt two tablespoonfuls of butter and add a teaspoonful of finely chopped onion, which should be cooked until a delicate brown before the seasoned potatoes
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