Potatoes, Saute
From The chafing-dish supper, 1894
Chicken fat or dripping is especially good for this purpose.
Presented as published in 1894. 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 chafing-dish supper (1894) by Christine Terhune Herrick, page 17. The excerpt below is the record exactly as published.
POTATOES, SAUTE. Peel several new potatoes and cut them into thin slices. Melt in the blazer two tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.