Scalloped Potatoes
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 29. The excerpt below is the record exactly as published.
Scalloped Potatoes—Wash, pare, and slice potatoes. Put a layer in a buttered baking dish, season with salt and Blue Ribbon pepper, dredge lightly with flour, dot with small pieces of butter; repeat until dish is almost full. Add hot milk until it comes almost to top layer. Cover with buttered crumbs.
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