Boiled Potatoes
From Food and health, 1916
Old potatoes with strong flavor should be pared or soaked in cold water before boiling.
Presented as published in 1916. 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 Food and health (1916) by Helen Kinne, page 41. The excerpt below is the record exactly as published.
Boiled potatoes. Have enough boiling water to cover the potatoes. Put the potatoes of uniform size into the kettle, one at a time^ that the boiling may not stop. Allow a gentle boiling to con- tinue until the potatoes are done. Why avoid rapid boiling ? Test with a fork at the end of half an hour. When the potatoes are mellow, drain off the water, and set the kettle where the remaining moisture will steam off. Shake gently to hasten this process, and sprinkle the potatoes with salt.
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