Potatoes a la Royal
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 44. The excerpt below is the record exactly as published.
Potatoes a la Royal. * Allow one pint of hot boiled potatoes, half cup of cream, two tablespoons of butter, the whites of four eggs and yolk of one and salt
Cook this with the app: pantry check, scaling, and the assistant.