Frenchside

Lyonnaise Potatoes

Name: Lyonnaise Potatoes
Yield: 2 servings
Cuisine: French
Ingredients: Half a pound of cold boiled potatoes; 2 ounces of onions; 1 heaping teaspoon of mixed parsley; butter the size of an egg

From Royal Victoria cook book, 1900

Serves 2

A flavorful potato dish.

Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 20. The excerpt below is the record exactly as published.

LYONATSE POTATOES.—Half a pound of cold boiled potatoes, 2 ounces of onions, 1 heaping teaspoon of mix- ed parsley, butter the size of an egg

Cook this with the app: pantry check, scaling, and the assistant.