Boiled Potatoes
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 46. The excerpt below is the record exactly as published.
Boiled Potatoes (witliout skins). — Pare very thin, and wash clean. If not of an equal size, cut the larger potatoes in two. Cook in only sufficient water to prevent burning, until a fork will easily pierce their center ; drain thoroughly, place the kettle back on the range, allow most of the steam to escape before cov- ering them, leave a small aperture for the escaping steam, and let them dry four or five minutes. Shake the kettle several times while they are drying, to make them floury. Steamed Potatoes. — Potatoes may be steamed either with or without the skin. Only mature potatoes should be steamed. Prepare as for boiling ; place in a steamer over boiling water and steam until tender. If water is needed to replenish, let it be boiling hot, and do not allow the potatoes to stop steaming, or they will be watery. When done, uncover, remove the potatoes to the oven, and let them dry a few minutes. If peeled before steaming, shake the steamer occasionally, to make them floury. Roasted Potatoes. — Potatoes are much more rich and mealy roasted, than when cooked in any other way. Wash them care- fully, dry with a cloth, and wrap in tissue paper ; bury in ashes not too hot, then cover with coals, and roast until tender. The coals will need renewing occasionally, unless the roasting is done very close to the main fire. 80 EVERY-DAY DISHES. Baked Potatoes. — Choose large, smooth potatoes as nearly the same size as possible ; wash and scrub with a brush until perfectly clean ; dry with a cloth, and bake in a moderately hot oven (the heat of which should at no time be so great that the hand cannot be held therein while moderately counting twenty-five) until a fork will easily pierce them, or until they yield to pressure be ween the fingers. They should be turned about occasionally. In a slow oven the skins become hardened and thickened, and much of the most nutritious portion is wasted. When done, take up in a clean cloth, press each one till it bursts slightly, as that will allow the steam to escape, and pre- vent the potatoes from becoming soggy. They should be served at once, in a folded napkin placed in a hot dish. Cold baked potatoes may be warmed over by rebaking, if of good quality, and not overdone the first time. Old potatoes with shriveled skins are better pared before baking. Stuffed Potatoes. — Prepare and bake large potatoes of equal size as directed in the preceding recipe. When done, cut them evenly three fourths of an inch from the end, and scrape out the inside, taking care not to break the skins. Season the potato with salt and a little thick sweet cream, being careful not to have it too moist, and beat thoroughly with a fork until light ; refill the skins with the seasoned potato, fit the broken portions together, and reheat in the oven. When heated throughout, wrap the potatoes in squares of white tissue paper fringed at both ends. Twist the ends of the paper lightly together above the fringe, and stand the potatoes in a vegetable dish with the cut end uppermost. When served, the potatoes are held in the hand, one end of the paper untwisted, the top of the potato removed, and the contents eaten with a fork or spoon. Broiled Potatoes. — Potatoes to be broiled should first be par- boiled. Cut in slices one-half inch in thickness, place in a wire broiler, and brown, turning both sides until browned evenly. Mashed Potatoes. — Peel and slice potatoes enough to make two quarts; put into boiling water and cook until perfectly tender, but not much broken ; drain, add salt to taste
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