Potatoes, Batangos
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 33. The excerpt below is the record exactly as published.
POTATOES, BATANGOS Beat into three cups of hot mashed potatoes two table- spoons of melted butter, a teaspoon of salt and the cream of a fresh cocoanut heated (No. 118). When light and creamy pile on a hot platter, sprinkle with the cocoanut meat and garnish with six eggs
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