Boiled Potatoes
From The exhibition cookery book, 1900
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 The exhibition cookery book (1900) by Expert chef, page 20. The excerpt below is the record exactly as published.
BOILED POTATOES. Wash and peel the potatoes thinly, put them in a saucepan of cold water sufficient to well cover them, add a little salt, and boil till they are tender. Pour off the water, and put the saucepan with the potatoes back on the fire for about three minutes to dry. Shake the pan frequently to prevent burning. They will take about half an hour to cook.
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