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Pommes Paysanne
From Soyer's standard cookery, 1912
Serves 2
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 Soyer's standard cookery (1912) by Nicolas Soyer, page 106. The excerpt below is the record exactly as published.
Pommes Paysanne. Cut half a dozen good-sized peeled potatoes into large dice; STANDARD COOKERY. 153 blanch for a minute or so. Place in a paper-bag and add a chopped onion, four ounces of ham finely diced, and two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.