Tinned Meat and Potato Cheese or Pain
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 504. The excerpt below is the record exactly as published.
Tinned-Meat-and-Potato Cheese or Pain. — Peel and boil lib. of potatoes, and when done, drain, and mash them ; mix with the potatoes 1 table-spoonful of cooked onions, J table-spoonful of chopped parsley, and Jib. of chopped tinned Meat. Season the mixture to taste with salt and pepper, and work it up with oil, vinegar, and milk
Cook this with the app: pantry check, scaling, and the assistant.