The Flabby Entrée ~1893

realcookery1893_chapter

Source: Real Cookery, by Grid. 1893. Cassell Publishing Co.

On entrées-The “Messy” entrée-The too rich entrée – The flabby entrée, and why always mashed potatoes as a basis for the “flabby”?

I can imagine Grid emphasizing “WHY ALWAYS mashed potatoes…” with utter exasperation here.

Witty Remarks and Insights Welcome~

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