Mashed Potato with Cheese Relish
From The home cook book, 1905
Serves 1
Ensure cheese sauce penetrates the potatoes.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 93. The excerpt below is the record exactly as published.
MASHED POTATO WITH CHEESE RELISH After you have boiled and mashed the potatoes you wish to use, soften them with a plentiful supply of milk so that addi- tional cooking will not harden, and smooth them lightly in a baking dish. Through the centre of the potatoes make a deep, broad X. Glaze the potato with the white of an egg and set in the oven. Stir four tablespoons of cheese grated or cut in small bits into a saucepan holding four tablespoons of hot butter. Mix well, and pour slowly upon the yolks of two eggs which you have already well beaten. Season with salt and pepper
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