Potatoes a la Flamande
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 78. The excerpt below is the record exactly as published.
Potatoes a la Flamande. These are plain boiled kidney potatoes, dished up with finely-chopped onion fried in butter and chopped parsley put over the potatoes
Cook this with the app: pantry check, scaling, and the assistant.