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Potatoes a l'Anglaise
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 91. The excerpt below is the record exactly as published.
POTATOES A L'ANGLAISE. Boil some potatoes very dry ; mash until perfectly smooth, season well with salt and pepper, warm them with an ounce of butter to every pound of potatoes, and a few spoonfuls of thick cream ; let them cool a little ; roll into balls, sprinkle over them some crushed vermicelli or macaroni
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