Pilgrim Potatoes

Ingredients

• four tablespoonfuls of flour
• a cupful of milk
• a beaten egg
• a little parsley
• four sliced onions
• six large boiled potatoes
• just enough milk to cover the whole
• sprinkle freely with breadcrumbs
• a little nutmeg
• some chopped parsley

Method

1. 1

   Mix together four tablespoonfuls of flour with a cupful of milk, a beaten egg, and a little parsley.

2. 2

   To this add four sliced onions previously fried in butter.

3. 3

   After stirring thoroughly, slice six large boiled potatoes into the mixture, and add just enough milk to cover the whole.

4. 4

   Sprinkle freely with breadcrumbs, a little nutmeg, and some chopped parsley, and bake until well browned.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 101. The excerpt below is the record exactly as published.

Pilgrim Potatoes. Mix together four tablespoonfuls of flour with a cupful of milk, a beaten egg, and a little parsley. To this add four sliced onions previously fried in butter. After stirring thor- oughly, slice six large boiled potatoes into the mixture, and add just enough milk to cover the whole. Sprinkle freely with breadcrumbs, a little nutmeg, and some chopped parsley

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