Potatoes à la Lyonnaise
From The Ocklye cookery book, 1909
This recipe appears to be incomplete.
Presented as published in 1909. 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 Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 41. The excerpt below is the record exactly as published.
POTATOES A LA LYONNAISE Ingredients Cold potatoes. Parsley. Three ounces of butter. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.