| Lyonnaise Potatoes - 1894 Style |
~ from Jone Johnson Lewis, Women's History Guide
Recipes, 1894 style
The recipes in this collection are representative of cooking in America in the
late 19th century, and the compilation of a cookbook shows the ways in which
women were beginning to organize and act both within their traditional roles and
outside of traditional expectations. The recipes are presented exactly as
written in 1894, and may not conform to current nutritional or food preparation
standards. Try at your own risk.
From:
Recipes Tried and True
Compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion,
Ohio, 1894
LYONNAISE
POTATOES.
For lyonnaise potatoes chop an onion fine; fry it brown in a tablespoonful of
butter; add another tablespoonful to the iron spider after the frying, and let
the butter become very hot. Then cut six whole boiled potatoes into thick or
half inch slices, and lay them in the spider, which should be ample enough to
hold them without lapping over another. Let them fry brown on both sides,
tossing them occasionally to prevent them burning. Sprinkle a tablespoonful of
parsley over them, and serve at once. They should be very hot when brought on
the table.
