Boiled New Potatoes
From What to Have for Dinner, 1905
Avoid sending to table in a covered dish, as potatoes reabsorb moisture and become soggy.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 37. The excerpt below is the record exactly as published.
BOILED NEW POTATOES. Select potatoes of uniform size. Wash and pare, or scrape, and soak in cold water, to cover, ten minutes. Cook in boiling salted water until soft, drain, remove to vegetable dish, pour over melted butter and sprinkle with finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.