Potatoes A La Los Angeles
From The Times cook book, no. 2, 1905
Serves 4
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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 156. The excerpt below is the record exactly as published.
POTATOES A LA LOS ANGELES. (Original.) Emilia Lundberg, 2400 South Flower street— Some day when you find a pan- ful of tiny potatoes which pairing would re- COOKING AND OTHER RECIPES. 93 duce to nothing, try this: Scrub potatoes thoroughly with vegetable brush and boil in salted water until done. Skin and pile them in a shallow baking dish. Pour over them a thin cream sauce and toss them lightly with a fork until well coated with the sauce. Sprinkle with grated California cheese and bake until delicately browned. NO. 129. OKRA AND TOMATOES. L. Shields, Box 355, Los Angeles, Cal. — "Wash pods of okra and cut them in thin slices, sufficient to fill a quart measure; peel tomatoes to fill a pint cup when sliced; put together in a sauce pan, add a little salt, cover, and let simmer gently for half an hour; add a tablespoonful of butter with pepper and serve. NO. 149. SPINACH IN A "CROWN" OF EGOS. Mrs. Ella Magee, 122 North Johnston street, 'Dos Angeles. — Cook a peck of spinach
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