Saute Potatoes
From The official handbook for the National Training School for Cookery, 1891
If large, cut potatoes in halves or quarters.
Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 96. The excerpt below is the record exactly as published.
Saute" Potatoes." For *' Mashed Potatoes" d. 2 lbs of old potatoes 2 1 oz. of butter 1 1 gill of milk ) 1 Pepper and salt ) 2 _3i Time required, about forty minutes. d. New potatoes 2 2 oz. of butter
Cook this with the app: pantry check, scaling, and the assistant.