Lyonnaise Potatoes
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 14. The excerpt below is the record exactly as published.
LYONNAISE POTATOES BREAD AND BUTTER TEA Cold Sliced Veal Slice very thinly the roast left from dinner the evening before and arrange on a bed of lettuce. Lyonnaise Potatoes Remove the skins from baked potatoes left from dinner, and cut into small cubes. Into a frying-pan put 2 tablespoons butter, % onion chopped fine, and 2 teaspoons chopped parsley. Add the potatoes and stir until they have absorbed all the butter and become slightly browned. Sprinkle J4 teaspoon salt o
Cook this with the app: pantry check, scaling, and the assistant.