Potatoes for Pilgrims
From Cassell's dictionary of cookery, 1892
Serves 4
Time to stew: 5-6 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1336. The excerpt below is the record exactly as published.
Potatoes for Pilgrims (a Trappist recipe).— Boil six or eight potatoes, and cut them in slices. Make a little frying batter {see Frj-ing Batter), and dip in it half a dozen onions thinly sliced ; fry these in hot fat, and when they are browned, put the potatoes into the pan with them. Pour over them as much milk as will barely cover them. Sprinkle powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.