Potato Scallops
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 217. The excerpt below is the record exactly as published.
Potato Scallops. — Boil the Potatoes, peel them, drain them, rub through a wire sieve, and put them into a stewpan. Stir in half an ounce of butter, two tablespoonfuls of cream, two raw yolks of egg, a tablespoonful of minced parsley, and season well with pepper, slightly with salt
Cook this with the app: pantry check, scaling, and the assistant.