Boiled Potatoes
From French dishes for American tables, 1886
Some prefer them boiled in their skins.
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 97. The excerpt below is the record exactly as published.
Boiled Potatoes. Take about twelve po- tatoes, which wash well in cold water ; peel them, cutting out the eyes or any black specks which the APPENDIX. 211 potatoes may have ; then, put them in a saucepan in which there is enough cold water to cover them, sprinkle them over with about a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.