Frenchside
Potatoes au Gratin
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 199. The excerpt below is the record exactly as published.
Potatoes au Gratin.— Make a crouton of fried breiid, slice cold boiled potatoes, and arrange in rows in the crouton with the lollowing mixture between each row ; Two units white sauce, 2 of butter, 4 of yolk of egg, 2 of grated cheese, nutmeg, pepper, salt, lemon juice, and 2 units of cream. Sprinkle with fried bread- cruink
Cook this with the app: pantry check, scaling, and the assistant.