Recipe: Swiss Creamed Potatoes

Boil potatoes until tender and slice them thin. Heat two ounces of butter; add a dessert-spoonful of flour. Then stir in some rich milk until it thickens; add the potatoes, salt, pepper and chopped parsley. Let boil up; add a little hot cream and serve at once.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)