Mashed Potatoes
From Lessons in cooking through preparation of meals, 1912
Serves 4
Refer to page 15 for detailed instructions.
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 130. The excerpt below is the record exactly as published.
MASHED POTATOES STEWED CELERY BROWN BETTY — NUTMEG SAUCE Veal Loaf Wipe i^ pounds lean veal, remove all skin and mem- branes, then put through the meat grinder, together with ^ pound lean pork and 6 crackers. Add 2 T cream, i T lemon juice, ^ T salt, ^ t pepper, and a few drops of onion juice. Mix thoroughly, pack in a small bread pan, smooth the top evenly and bake ij^ h, basting with 2 T pork fat mixed v/ith 2 T hot water. Serve either hot or cold, as suits one's taste and convenience. Mashed Potatoes 4 potatoes, i>4 T butter, J4 t salt, }i c hot milk or cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.