vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potato Pyramids
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 269. The excerpt below is the record exactly as published.
Potato Pyramids. Slice some raw peeled potatoes about a-quarter of an inch thick, then with a pastry cutter stamp out rounds like five-shilling pieces, half-crowns, and shillings. Dip each size in melted butter, sprinkle with salt, and place one on top of the other like a pyramid. Butter a baking tin
Cook this with the app: pantry check, scaling, and the assistant.