Frenchside
Pommes de Terre Anna
From Little French dinners, 1898
Potatoes should come out like a cake, crisp outside and soft within.
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 9. The excerpt below is the record exactly as published.
Pommes de Terre Anna. — Plentifully butter a saute pan or a round baking tin with fresh butter. Pack closely in this a quantity of slices of raw potatoes cut of equal thickness, seasoning with salt and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.