> a gritty gruel of salty flakes coated with the oleic pall of margarine. Yuck; you're supposed to use milk, and butter. > Hannah Glasse’s procedure published

> a gritty gruel of salty flakes coated with the oleic pall of margarine. Yuck; you're supposed to use milk, and butter. > Hannah Glasse’s procedure published in 1747 in The Art of Cookery Made Plain and Easy is, minus the long s’s, still just about how I make them today:[with real potatoes, milk and butter]: Exactly.