Potatoes, Pilgrim Style

Ingredients

• Boil and slice 6 large potatoes
• make a frying batter of i cup of milk
• i egg, beaten
• 4 tablespoonfuls of flour
• some parsley
• adding 4 sliced onions, fried in butter
• a little nutmeg
• plenty of bread-crumbs on top of the dish

Method

1. 1

   Make a batter with milk, egg, flour, and parsley.

2. 2

   Stir in potatoes and enough milk to cover.

3. 3

   Add chopped parsley, nutmeg, and top with bread-crumbs.

4. 4

   Bake until brown.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 46. The excerpt below is the record exactly as published.

POTATOES, PILGRIM STYLE. (A Trappist recipe.) Boil and slice 6 large potatoes ; make a frying batter of i cup of milk, i egg, beaten, 4 table- spoonfuls of flour, and some parsley, adding 4 sliced onions, fried in butter. Stir these, add the potatoes, and barely enough milk to cover, also some chopped parsley, a little nutmeg, and plenty of bread-crumbs on top of the dish

Cook this with the app: pantry check, scaling, and the assistant.