Scalloped Potatoes
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 12. The excerpt below is the record exactly as published.
Scalloped Potatoes Place a layer, about IV2 inches deep, of sliced raw potatoes in a buttered pudding dish, and sprinkle with salt, pepper, parsley, and bits of butter, repeating this layer process till dish is full. Top with bread crumbs and bits of butter, and pour several cups of warm milk
Cook this with the app: pantry check, scaling, and the assistant.