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Italian Potatoes

A historical recipe from Dressed vegetables à la mode, by De Salis, Mrs. (Harriet Anne) (1900).

A historical recipe

Dressed vegetables à la mode, by De Salis, Mrs. (Harriet Anne) (1900). Project Gutenberg eBook #78330.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Dressed vegetables à la mode, by De Salis, Mrs. (Harriet Anne) (1900). Digitised by Project Gutenberg, eBook #78330 (https://www.gutenberg.org/ebooks/78330). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by a demonym leading its title: Italian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Boil one pound of potatoes, then peel and pound them;
  2. add three ounces of butter, a little bread-crumb soaked in milk;
  3. beat the mixture smooth but not liquid;
  4. beat the yolks of three eggs well;
  5. add them to the mixture with the beaten whites of two.
  6. Dish this high up on a dish, smooth it with a knife, pour over some hot butter, and bake in the oven.
  7. Serve quickly.