Baked Cream Potatoes
A historical recipe from The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891).
A historical recipe
The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891). Project Gutenberg eBook #26374.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut raw potatoes in very thin slices and put a layer of them in a buttered earthen dish.
- Cover the layer with pieces of butter, and season well with pepper and salt.
- Then put another layer and season in same manner, so proceeding till the dish is full.
- Over all pour a pint of cream or rich milk, and set in the oven to bake a half hour.
- This is a very nice lunch dish.
Plating
Cookware for this recipe
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Chef's knife