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Potatoes and Cheese

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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 The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "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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Method

  1. Wash some raw potatoes, peel them, cut them into very thin round slices.
  2. Take a dish which will stand the oven, and be nice enough to go on the table, and put in it a layer of the slices sprinkled with pepper, salt, a little flour, and plenty of grated Gruyère.
  3. Continue in this way, finishing with a layer of cheese, and a little flour.
  4. Put the dish in the oven, which must not be a very hot one, and cook gently.
  5. For a medium pie dish you will find that half an hour will be sufficient to cook the potatoes.
  6. [Madame Emelie Jones.]