vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Lyonnaise Potatoes
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 315. The excerpt below is the record exactly as published.
LYONNAISE POTATOES. Take six cold boiled potatoes, place them in a frying-pan with a piece of butter the size of an English walnut and an onion chopped up raw. Season with a pinch each of salt and pepper. Cook for ten minutes, stir- ring until well browned. Chop a little parsley
Cook this with the app: pantry check, scaling, and the assistant.