Potatoes with Cheese
From Principles of food preparation, 1914
This dish is better made in full quantity for comparison.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 7. The excerpt below is the record exactly as published.
Potatoes with Cheese This and the next dish are better illustrations of the principle involved when they are made in the full quan- tity given in the recipe. One or two students may be allowed to make the dishes for the whole class, but every student should have opportunity to compare the two. Ingredients. Four medium-sized potatoes, freshly boiled, and pared before boiling. Two cups of grated cheese, two cups of medium white sauce
Cook this with the app: pantry check, scaling, and the assistant.