Potatoes a la Crème
From Modern cookery, in all its branches, 1884
Serves 2
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 288. The excerpt below is the record exactly as published.
POTATOES A LA CREME. Prepare the potatoes as above, and toss them gently in a quarter of a pint or more of thick white sauce or of common bechamel , with or without the addition of the minced parsley
Cook this with the app: pantry check, scaling, and the assistant.