Pommes Anna
From The "Queen" cookery books: Vegetables, 1902
Use young potatoes for a delicate dish.
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 53. The excerpt below is the record exactly as published.
Pommes Anna. — This is a capital way of using potatoes when too old to boil nicely, though of course the dish is very delicate if made with young ones. Wash, peel, and slice thinly as many potatoes as you require, then arrange them in layers in a well buttered charlotte mould, seasoning each layer as you pack it in, with salt and dissolved butter. Continue these layers till the mould is full and closely packed, then cover with a buttered paper
Cook this with the app: pantry check, scaling, and the assistant.