Frenchsidevegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Potatoes a la Dauphine
From Cooking for profit, 1886
Serves 4
These are tedious to prepare, requiring three or four separate operations.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 241. The excerpt below is the record exactly as published.
Take 4 or 5 potatoes out of the steam- er and mash them with the yolk of i egg, salt and a grating of nutmeg. If very dry a small lump of butter may be added. Make them out in flattened pats, very much like figs as they are pressea in boxes, dip in egg and cracker meal
Cook this with the app: pantry check, scaling, and the assistant.