Warmed-over Potatoes
From Every-day dishes and every-day work, 1897
Be careful not to break the slices.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 48. The excerpt below is the record exactly as published.
Warmed-over Potatoes. — Cut cold boiled potatoes into very thin slices ; heat a little cream to boiling in a saucepan ; add the potato, season slightly with salt if desired, and cook until the cream is absorbed, stirring occasionally so as to prevent scorch- ing. Be careful not to break the slices. Nut butter dissolved in water may be used in place of cream
Cook this with the app: pantry check, scaling, and the assistant.