Skip to main content

Broiled Potatoes

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓
Broiled Potatoes

Broiled Potatoes

Ingredients

Directions

  1. Pare and cut in slices one-quarter of an inch thick. Broil on both sides till tender, season with butter, pepper and salt, or use cold boiled sweet or white potatoes, cut them in slices, dip in melted but- ter and broil till a delicate brown; season with salt and pepper.

  2. 148 ROCKY MOUNTAIN COOK BOOK.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes