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Potatoes for Breakfast
From The new Kentucky home cook book, 1884
Serves 2
A hearty breakfast option.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 80. The excerpt below is the record exactly as published.
POTATOES FOR BREAKFAST. Slice a heaping pint of cold boiled potatoes; put into a bright saucepan butter the size of a hickory-nut ; when it begins to bubble, stir in an even tea-spoonful of flour, cook a moment, and then pour in a tea-cupful of rich milk or cream
Cook this with the app: pantry check, scaling, and the assistant.