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1800s Cooking Tips and Recipes

Baked Potatoes - Raw potatoes pared and sliced very thin, put into a pudding dish and covered with milk, sprinkled with pepper and salt, and a tablespoonful of flour previously mixed smooth with a little milk, baked until nicely browned from thirty to fifty minutes. Those fond of onions can add a few slices.

The Willimantic Chronicle, Willimantic, Conn., March 9, 1881


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