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Sliced Potatoes

A historical recipe from What to Eat, How to Serve it, by Christine Terhune Herrick (1891).

A historical recipe

What to Eat, How to Serve it, by Christine Terhune Herrick (1891). Project Gutenberg eBook #51197.

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 What to Eat, How to Serve it, by Christine Terhune Herrick (1891). Digitised by Project Gutenberg, eBook #51197 (https://www.gutenberg.org/ebooks/51197). 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.

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Ingredients

Method

  1. Cut six boiled potatoes into neat slices, warm them in a steamer, transfer to a dish, and put on them a tablespoonful of butter and a teaspoonful of chopped parsley.
  2. Let them stand five minutes before serving.