Omelet of Potato

Ingredients

• Nine potatoes of medium size
• One-third tea-spoonful of pepper
• One-half a cupful of hot milk
• Three table-spoonfuls of butter
• One table-spoonful of salt

Method

1. 1

   Pare, boil, and mash the potatoes until fine and light.

2. 2

   Add salt, pepper, two tablespoons of butter, and gradually the hot milk, beating all the time.

3. 3

   In a hot frying-pan, add the remaining butter, turn in the potatoes, and spread smoothly.

4. 4

   Cover and brown slowly for about ten minutes.

5. 5

   Fold and serve.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 108. The excerpt below is the record exactly as published.

OMELET OF POTATO. Nine potatoes of medium size. One-third tea-spoonful of pepper. One-half a cupful of hot milk. Three table-spoonfuls of butter. One table-spoonful of salt

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