Scalloped Potatoes
From The fun of cooking, 1915
Prepare in advance, adding milk and crumbs just before baking.
Presented as published in 1915. 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 fun of cooking (1915) by Caroline French Benton, page 41. The excerpt below is the record exactly as published.
SCALLOPED POTATOES Wash and peel six large potatoes, and slice them thin. Butter a baking dish and put in a layer; sprinkle with salt and just a little pepper and dot with very little bits of A HALLOWE^EN SUPPER 175 ^j' butter. When the dish is full pour over it a cupful of milk and sift fine crumbs over the top, and add some more ' ^^^ bits of butter. Bake for three quarters of an hour. B(lf£f Like the oysters this dish was made ready in the afternoon, all but putting on the milk and J crumbs. * * You don 't need a receipt for cocoa, do you T * Miss Betty stopped to ask, * * No, indeed ; we can make that with our eyes shut,'' laughed Mildred. ^ * * Then we will go on to the sandwiches. Here are two kinds which are very good with oysters, »i* and perhaps they may possibly give you ghost- dreams ; I hope they will ! ' ' TOMATO AND CHEESE SANDWICHES Seald and peel some tomatoes and put them on ice till firm; then slice very thin indeed, and take out all the soft ^l part and seeds; sprinkle with a little salt
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Cook this with the app: pantry check, scaling, and the assistant.