A baked potato casserole dish utilizing cold boiled potatoes chopped fine, heated in cream and butter, and topped with bread or cracker crumbs before baking in a brisk oven.
Original
Delicate Potatoes
Chop very fine
one quart of cold
boiled potatoes, put
them into a sauce-
pan with one cup of
cream, two table-
spoonfuls of butter,
a little salt and pep-
per, stir until hot,
then turn into a
baking dish, cover
with bread or crack-
er crumbs, and bake brown in a brisk oven.
Page n38 · beginning. The page may contain material beyond this entry. Select the image to open the full scan.
Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n38, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
1 quart boiled potatoes, cold, chopped very fine
1 cup cream
2 tablespoon butter
salt
pepper
bread or cracker crumbs
Directions
Chop very fine one quart of cold boiled potatoes. Place them in a saucepan with one cup of cream, two tablespoonfuls of butter, and a little salt and pepper. Stir over heat until hot, then transfer the mixture into a baking dish. Cover with bread or cracker crumbs, and bake until brown in a brisk oven.
Item type
recipe
Yield
Not stated
Timing
Not stated
Temperature
brisk oven
Equipment
saucepan, baking dish
Names & connections
Potatoestopic · featured ingredient
Source context
publication context
Potatoes
Potatoes
By A. R. ANNABLE
THERE are many ways of cooking new potatoes to make them both palatable and nutritious, but new potatoes carelessly cooked are very indigestible and often cause sickness. — Below are some excellent recipes for cooking both early and old potatoes.
Source evidence: Potatoes
By A. R. ANNABLE
THERE are many ways of cooking new potatoes to make them both palatable and nutritious, but new potatoes carelessly cooked are very indigestible and often cause sickness. — Below are some excellent recipes for cooking both early and old potatoes.