Potatoes en Surprise
From The blue ribbon cook book, 1904
Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 16. The excerpt below is the record exactly as published.
POTATOES EN SURPRISE. Season one pint of hot mashed potatoes with one table- spoonful of butter, one teaspoonful of salt, one fourth tea- spoonful of celery salt, one fourth teaspoonful of pepper, and a few grains of cayenne. Add six drops of onion juice, cool slightly, and add the yelk of one egg beaten slightly
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