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Scalloped Potatoes

Name: Scalloped Potatoes
Yield: 2 servings
Ingredients: Cut 4 good-sized boiled or steamed potatoes into dice.; Put 2 tablespoonfuls of butter in a frying-pan.; add 2 tablespoonfuls of flour.; add 1 pint of milk.; add a teaspoonful of salt.; 3 dashes of black pepper.

From The white ribbon cook book, 1894

Serves 2

Serve in the dish it was baked.

Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 47. The excerpt below is the record exactly as published.

Scalloped Potatoes — Cut 4 good-sized boiled or steamed potatoes into dice; put 2 tablespoon- fuls of butter in a frying-pan, and, when melted, add 2 tablespoonfuls of flour; mix until smooth; then add 1 pint of milk, and stir continually until it boils; add a teaspoonful of salt and 3 dashes of black pepper

Cook this with the app: pantry check, scaling, and the assistant.