Scalloped Potatoes No. 1
From The art of cookery, 1899
Serves 4
Broth or gravy can substitute for milk.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 130. The excerpt below is the record exactly as published.
Scalloped Potatoes No. i. — Pare and slice the pota- toes of a uniform thickness. Butter a baking dish and fill three quarters full with the prepared potatoes. Add new milk, seasoned to taste with salt and pepper, until the potatoes are nearly covered, then sprinkle Bread Crumbs No. 3
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