side

Scalloped Potatoes No. 2

Name: Scalloped Potatoes No. 2
Yield: 6 servings
Ingredients: three or four cups of cold boiled or baked potatoes; a teaspoonful of minced parsley; a cup and a half of White Sauce No. 4; Crumbs No. 3

From The art of cookery, 1899

Serves 6

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 131. The excerpt below is the record exactly as published.

Scalloped Potatoes No. 2. — To three or four cups of Entries and Side Dishes. 287 cold boiled or baked potatoes cut into dice, sliced, or hashed, add a teaspoonful of minced parsley and a cup and a half of White Sauce No. 4. Put in a buttered baking dish, cover with Crumbs No. 3

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