Potato Scallop (Canadian)
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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 Evans' recipe cookery book (1900), page 17. The excerpt below is the record exactly as published.
POTATO SCALLOP (CANADIAN). Ingredients. Potatoes. Butter. Method. Pare and slice potatoes ; place a layer of these in a pie dish ; season with salt and pepper, and place small pieces of butter over them ; repeat with each layer till dish is full ; cover the whole with sweet milk
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