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Potatoes, Sliced, with Parmesan
From Cassell's dictionary of cookery, 1892
Serves 1
Time to heat the potatoes: about twenty minutes. Cold potatoes can be warmed this way.
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, with Parmesan.— Cut some firm boiled potatoes into slices. Place them in layers in a dish, and pour over each layer a small portion of white sauce. Put a little of the sauce smoothly over the top, and spi'inkle over this some grated Parmesan cheese and bread-crumbs so as to cover it entirely. Drop a Httle butter
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