Potato Pie
From Buckeye cookery, 1892
Serves 6
This recipe is for two pies. Recipe by Miss Sarah Thomson, Delaware.
Presented as published in 1892. 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 Buckeye cookery (1892), page 123. The excerpt below is the record exactly as published.
Porato PIE. A common-sized tea-cup of grated raw potato, a quart sweet milk; let milk boil and stir in grated potato; when cool add two or three egos well beaten, sugar and nutmeg to taste
Cook this with the app: pantry check, scaling, and the assistant.