Original Receipt in 'The Experienced English Housekeeper' by Elizabeth Raffald (Raffald 1769)To Scallop Potatoes.
Boil your Potatoes, then beat them fine in a Bowl with good Cream, a Lump of Butter and Salt, put them into scollop'd Shells, make them smooth on the Top, score them with a Knife, lay thin Slices of Butter on the Top of them, put them in a Dutch Oven to brown before the Fire. - Three Shells is enough for a Dish