Potatoes, Sliced (German way of cooking)
From Cassell's dictionary of cookery, 1892
Serves 2
Time to simmer the potatoes: ten minutes. Sufficient for two persons.
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 1340. The excerpt below is the record exactly as published.
Potatoes, Sliced (German way of cooking).- — Dissolve two ounces of butter in a saucepan, mix one ounce of flour smoothly with it, and stir the paste until it is lightly browned. Add a table-spoonful of vinegar, a small lump of sugar, a quarter of a pint of hot stock, and a bay-leaf, and boil the sauce until it is of the consistency of cream. POT ( 636 ) POT Slice four or five potatoes
Cook this with the app: pantry check, scaling, and the assistant.