Potatoes à l'Italienne
From The complete Indian housekeeper & cook, 1898
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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 199. The excerpt below is the record exactly as published.
salt, lemon juice, and 2 units of cream. Sprinkle with fried bread- cruinks, and serve. Potatoes k, I’ltalienne. — Bake large-sized potatoes, cut off a lid, and scoop out the inside, mash and mix with 1 unit boiled rice to every 4 of pulp, ^ grated cheese, 1 of butter, some pepper
Cook this with the app: pantry check, scaling, and the assistant.