vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potatoes à l'Anglaise
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 312. The excerpt below is the record exactly as published.
Potatoes iL PAnglaise. — Boil 6 large potatoes with the skin till done ; drain and free them from the skin ; sprinkle over 1 even teaspoonful salt ; lay them in a pan, pour over each potato a little melted butter
Cook this with the app: pantry check, scaling, and the assistant.