vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potato Sauté
From Handbook of practical cookery, 1886
Serves 2
Old potatoes can be used if young ones are out of season.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 152. The excerpt below is the record exactly as published.
Potato Saute'.— One quart of potatoes, one and one half ounce of butter, one tea-spoonful of salt, one salt-spoonful of white pepper
Cook this with the app: pantry check, scaling, and the assistant.