Recipe: Potatoes a la Creme

Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour. Stir until smooth and thick; pepper and salt, and add two cupfuls of cold boiled POTATOES, sliced, and a little very finely chopped parsley. Shake over the fire until the POTATOES are hot all through, and pour into a deep dish.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)