American Stewed Potatoes

Ingredients

• six Potatoes
• a teacupful of milk or cream
• an ounce and a half of butter
• a dessertspoonful of finely-minced parsley
• a little salt
• a dust of pepper

Method

1. 1

   Pare and slice potatoes, stew in just enough water to cover.

2. 2

   Once tender, remove slices, drain water, and add milk or cream.

3. 3

   Boil for five minutes, stirring.

4. 4

   Add butter rolled in flour, salt, parsley, and pepper.

5. 5

   Boil up and serve in a hot covered dish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 211. The excerpt below is the record exactly as published.

six Potatoes with thoroughly sound skins, wash and brush them. Bake them till the inside is tender, but the skins not blistered. Cut off a slice from one end of each Potato, and scoop out the inside. Mash this till quite smooth with cream or butter, add pepper and salt, and just a dust of Parmesan cheese. Lastly, stir in one whole egg well beaten, and warm all in a saucepan. Fill the Potato skins "v •with the mixture, and put them in the oven for a minute or two. The mixture ought to rise like a cap above the Potato skins. Serve on a napkin in an uncovered dish. Irish Potato Cakes. — Take one pound of cold boiled Potatoes, and crumble or mash them, adding a little salt. Roll the Potatoes out with just enough flour to prevent them from x 3°6 POTATOES sticking to tlie pastry-board. Then roll them very thin, cut into rounds, and bake the cakes either on a hot dish in the oven or over the fire in a pan set on the hot plate. They require bottom heat, like Scotch barley-meal Scones. Scotch Potato Fritters. — Parboil six large Potatoes, cut them in slices the thickness of a florin. Beat up two eggs with one tablespoonful of breadcrumbs and one tablespoonful of lean ham grated. Coat each slice of Potato with this mixture, and fry them. If possible, fry them in oil. Potato Snow. — Choose the whitest Potatoes, free from spots. Put them on to boil in cold water with plenty of salt. When the skins begin to crack take out the Potatoes and put them into a clean, hot stewpan by the fire till they are quite dry and falling to pieces. Rub them with a wooden spoon through a wire sieve into the hot, uncovered dish in which the Potato Snow is to be served, and do not touch them again. American Stewed Potatoes. — Pare the Potatoes, cut them in thin slices, and stew them in just enough water to cover them. When they are quite tender, take the slices out. Drain off all the water from the stewpan, and add a teacupful of milk or cream. Boil for about five minutes, stirring con- stantly. Add an ounce and a half of butter -well rolled in flour, a little salt, a dessertspoonful of finely-minced parsley, and a dust of pepper

Cook this with the app: pantry check, scaling, and the assistant.