Potatoes a la Milanese

Ingredients

• as many potatoes as required
• a tablespoonful of grated Parmesan
• a tablespoonful of gruyere cheese
• a good tablespoonful of butter
• mixed pepper and salt
• mixed pepper and salt

Method

1. 1

   Bake the largest potatoes well, cut off the tops, and scoop out the insides.

2. 2

   Pass the potatoes through a sieve, and add the cheeses, mixed pepper, and salt.

3. 3

   Melt butter in a stewpan, add the potato mixture, make it hot, then fill the skins of the potatoes with it.

4. 4

   Put them in the oven for a few minutes, and serve very hot.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 121. The excerpt below is the record exactly as published.

Potatoes a la Milanese {Italian). — Take as many potatoes as required ; choose the largest ; bake them well, and cut off the tops, and scoop out the insides. Pass the potatoes through a sieve, and add a tablespoonf ul of grated Parmesan and gruyere cheese, mixed pepper and salt. Melt a good tablespoonf ul of butte

Cook this with the app: pantry check, scaling, and the assistant.