Boiled Potatoes

Ingredients

• eight potatoes
• a table-spoonful of salt

Method

1. 1

   Select potatoes of uniform size, wash and scrub them well.

2. 2

   Let the potatoes soak an hour in cold water, place them in a kettle, and cover with boiling water.

3. 3

   Add salt after they have been boiling for fifteen minutes.

4. 4

   Boil moderately for thirty-five minutes.

5. 5

   When tender, pour off all the water and set the kettle on the back part of the range with the cover half off to let the steam escape.

6. 6

   Serve very hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 106. The excerpt below is the record exactly as published.

BOILED POTATOES. There are so many ways of boiling potatoes that it is really difficult to satisfy one's mind which is the best, each mode being good, provided it is properly followed. The French hold that by using too much water the flavor of the potatoes becomes seriously impaired, but American cooks always cover them well with water during the boil- ing. Select potatoes of uniform size, wash and scrub them well, and pare them or not, as may be desired. Potatoes that are not prime and have any indication of worm holes or decay should always be pared and these blemishes removed. Let the potatoes soak an hour in cold water, place them in a kettle, and cover with boiling water, adding a table-spoonful of salt to every eight potatoes

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