Scalloped Potatoes
From Cookery for little girls, 1910
Place a pan of water under the baking dish to catch overflow.
Presented as published in 1910. 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 Cookery for little girls (1910) by Olive Hyde Foster, page 16. The excerpt below is the record exactly as published.
SCALLOPED POTATOES Scalloped potatoes are very nice for a supper dish, as they can be prepared early in the day and set away until needed. The little cook, after washing and peeling her potatoes, next cuts them in thin slices, enough to fill the dish needed and parboils in salted water for ten minutes. Then drain. Arrange a layer of these, with a sprin- kling of flour, pepper and salt and a few small pieces of butter, repeating in layers until the pan is full. Pour over enough milk
Cook this with the app: pantry check, scaling, and the assistant.