Frenchside
Potatoes a la Lyonnaise
From Buckeye cookery, 1892
Serves 4
Avoid using butter for frying as it scorches quickly.
Presented as published in 1892. 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 Buckeye cookery (1892), page 210. The excerpt below is the record exactly as published.
Porators A LA LYONNAISE are much simpler than the name implies. Rub a tump of good butter over the inside of a clean, smooth, slightly warmed skillet, turn in some cold boiled potatoes cut up, add pepper, salt, a little , chopped parsley, and perhaps the least bit of onion very fine
Cook this with the app: pantry check, scaling, and the assistant.