Boiled Potatoes
From Principles of cooking, 1914
Potatoes boiled 'in jackets' are more nutritious than those pared before boiling.
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 29. The excerpt below is the record exactly as published.
Boiled Potatoes. — Wash and pare potatoes, cover with cold water until time to cook. Put into boiling salted water and cook until soft, about 30 minutes, allowing one tablespoon of salt
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