Saute Potatoes
From The paper-bag cookery manual, 1911
Excellent for reheating cold potatoes.
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 35. The excerpt below is the record exactly as published.
Saute Potatoes. This is an excellent way of reheating cold potatoes. If the potatoes are not peeled, peel them and slice them thinly, season with salt and pepper. Have ready an “Express” paper-bag of the desired size; pour over the sliced potatoes a liberal quantity of melted butter
Cook this with the app: pantry check, scaling, and the assistant.