Boiled New Potatoes
From Practical home cookery, 1906
New potatoes should be cooked in boiling water, while old potatoes require cold water.
Presented as published in 1906. 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 Practical home cookery (1906) by A. G. Payne, page 44. The excerpt below is the record exactly as published.
about a table-spoonful to every two quarts. Like peas, new potatoes are best when fresh from the garden. When really young, the skin will rub off with a cloth. They vary in the time they take to boil from a quarter of an hour to twenty-five minutes ; but the best plan is to wait a reasonable time, and try one with a fork and see if it is tender, when they should be immediately strained off, as, if they are allowed to boil too long, they will get pappy. Let them dry in the saucepan, and when dry, put them into the vegetable- dish, with either a lump of butter — which will melt, and make them look oily — or a little good melted butter made with milk, into which has been put a little finely- chopped parsley
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