Scalloped Potatoes

Ingredients

• pared raw potatoes
• sprinkle with salt
• sprinkle with flour
• enough milk to cover them
• small bits of vegetable butter

Method

1. 1

   Slice pared raw potatoes thin.

2. 2

   Put a layer of the sliced potatoes into an oiled baking pan, and sprinkle with salt and flour.

3. 3

   Repeat the process until the pan is about three fourths full.

4. 4

   Pour over the potatoes enough milk to cover them.

5. 5

   Put small bits of vegetable butter on top, and bake until thoroughly done.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 102. The excerpt below is the record exactly as published.

SCALLOPED POTATOES Slice pared raw potatoes thin. Put a layer of the sliced po- tatoes into an oiled baking pan, and sprinkle with salt and flour. Repeat the process until the pan is about three fourths full. Pour over the potatoes enough milk to cover them. Put small bits of vegetable butter

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