Potato Scallops

Name: Potato Scallops
Ingredients: 2 tablespoons of melted butter; 2 cups of cold mashed potatoes; 2 well-beaten eggs; 1 cup of milk; salt to taste; pepper to taste

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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 Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 13. The excerpt below is the record exactly as published.

POTATO SCALLOPS. Beat to a cream 2 tablespoons of melted butter, add 2 cups of cold mashed potatoes; stir into this 2 well-beaten eggs, 1 cup of milk; salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.