Boiled Potatoes

Ingredients

• six large potatoes
• one quart of water
• one tablespoonful of salt

Method

1. 1

   Select potatoes of uniform size.

2. 2

   Wash and scrub with a brush.

3. 3

   Pare, and soak in cold water.

4. 4

   Put them in boiling salted water.

5. 5

   Cook half an hour or until soft, but not until broken.

6. 6

   Drain off every drop of the water.

7. 7

   Place the kettle uncovered on the back of the stove to let the steam escape.

8. 8

   Keep hot until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 174. The excerpt below is the record exactly as published.

Boiled potatoes should be drained the moment the heat bursts all the starch grains, which may easily be determined by their soft texture when pierced with a fork, else the starch will absorb water, and the potatoes become pasty and unwholesome. Baked potatoes should be served as soon as soft, and the skin should be slightly ruptured by squeezing to let the steam within escape, else it will condense and make the potato watery and unwholesome. Potatoes which are cut or sliced for stews and chowders should be soaked and scalded to remove the greenness before adding them to the stew. Boiled Potatoes, — Select potatoes of uniform size. Wash and scrub with a brush. Pare, and soak in cold water. Put them in boiling salted water, — one quart of water and one tahlespoonful of salt for six large potatoes

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