Scalloped Potatoes

Name: Scalloped Potatoes
Ingredients: Peel and slice potatoes as for frying.; Put them into baking-pan with enough sweet milk to cover potatoes.; add butter or cream for seasoning; Do not salt until about done.

From The Edwardsville cook book, 1906

Salt causes milk to curdle.

Presented as published in 1906. 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 Edwardsville cook book (1906), page 16. The excerpt below is the record exactly as published.

SCALLOPED POTATOES. Mrs. W. S. Potts, Pawnee, Neb. Peel and slice potatoes as for frying. Put them into baking- pan with enough sweet milk to cover potatoes ; add butter or cream for seasoning and bake in oven. Do not salt until about, done

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