Mashed Potato with Onion and Bacon
From The home cook book, 1905
Serves 2
The mixture adds flavor to the mashed 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 ONION AND BACON Cut bacon into thin slices, not much thicker than a knife blade. Cut the slices across, in small pieces. Slice one medium-sized onion very thin. Cut this in small pieces, like the bacon. Have a frying-pan with a trifle of hot lard
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