Boiled Potatoes
From Liverpool School of Cookery recipe book, 1900
For boiled without skins, peel thinly; for boiled in skins, wash and boil whole.
Presented as published in 1900. 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 Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 18. The excerpt below is the record exactly as published.
Boiled Potatoes. Boiled Without Skins. — Wash the potatoes, peel them very thinly, and again wash them well. Put into a saucepan, just cover with water, and boil very gently till tender. Add salt
Cook this with the app: pantry check, scaling, and the assistant.