Scalloped Potatoes

Ingredients

• 1 quart sliced raw potatoes
• 2 cups scalded milk
• 4 tablespoons butter
• 3 tablespoons Purity Flour
• 1 teaspoon salt
• 1 teaspoon pepper

Method

1. 1

   Cover the bottom of a buttered baking dish with a layer of sliced potatoes.

2. 2

   Sprinkle with salt and pepper, dot with pieces of butter and dredge with Purity Flour.

3. 3

   Repeat until the materials are used.

4. 4

   Pour over all the scalded milk and bake in a moderate oven from 45 to 50 minutes.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 70. The excerpt below is the record exactly as published.

8 teaspoon pepper. i cup hot milk. Wash the potatoes, but do not'cut. Bake from 40 to 45 minutes. When done, lav the potatoes on the sides with a sharp knife cut a thin slice from each ; scrape out the potato, pass through a ricer or mash, add other ingredients and beat until very light. Pack lightly into the potato shells, brush with a little white ot egg and brown m a quick oven. Serve each with a tiny sprig of parsley on top. SCALLOPED POTATOES 1 quart sliced raw potatoes. 2 cups scalded milk. 4 tablespoons butter. 3 tablespoons Purity Flour. 1 teaspoon salt

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