Boiled Potatoes

Ingredients

• 1 quart cold water
• 1 tablespoonful salt

Method

1. 1

   Put the potatoes in a saucepan, add cold water and salt.

2. 2

   Cover and boil till done.

3. 3

   Drain off the water, return the saucepan to the fire for 1 minute, shake the potatoes for a minute, cover and shake again until mealy, then serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 307. The excerpt below is the record exactly as published.

1 quart cold water and 1 tablespoon- ful salt. Place the saucepan over the fire, cover and boil till done (which may be known by trying them with a fork — U the fork pene- trates easily they are done ; if not, boil again) ; then drain off all the water, return saucepan with potatoes to fire, and let stand 1 minute; then shake the potatoes for a minute in the saucepan, take off the cover for 1 minute, cover again, and again shake them up ; repeat this 2 or 3 times until the potatoes are mealy ; then serve. Potatoes boiled with the Skin.— Wash 1 quart medium- sized potatoes, place in a saucepan, cover with cold water, set the saucepan over fire, and boil till done ; then drain off the water, return saucepan with the potatoes for a few minutes to the fire to dry ; then serve. Potato ¥rit6 k I'AUemande. — Boil 1 quart well- washed small German potatoes lA water till nearly done; then drain, remove skin, and when cold put potatoes in hot fat and fry light brown ; remove with a skimmer, lay for a few minutes on paper, sprinkle over some salt, and serve on a hot dish. Or use for garnishing. Potato 8aat6 & PAllemande* — Peel 1 quart small German potatoes, wash and dry on a towel. Place a deep frying pan with 2 ounces butter over the fire ; as soon as hot put in the potatoes, 468 VBGETABLEa 469 son with Vs even tablespoonful salt, toss frequently and fry till done ; then remove to a hot dish, and serve. Potatoes^ Baked. — Wash the desired quantity of large and even-sized potatoes in cold water, place in a hot oven, and bake till done, which will be known by pressing them a little between the thumb and first finger ; then remove, and serve in a hot covered dish or in a napkin. Potatoes^ Mashed. — Place 1 quart of peeled and wdl-washed potatoes in a saucepan over the fire, cover with 1 quart cold water, add 1 tablespoonful salt

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