Boiled Potatoes

Ingredients

• 8 potatoes
• 1 tsp salt
• 3 tbsp butter
• 1 tbsp lemon juice
• 1 tbsp finely chopped parsley

Method

1. 1

   Select potatoes of uniform size.

2. 2

   Wash, pare, and drop into cold water.

3. 3

   Cook in enough boiling, salted water to keep potatoes well covered.

4. 4

   As soon as done, drain off all the water and dry over low heat.

5. 5

   Serve with parsley sauce made by creaming butter with lemon juice, adding finely chopped parsley, and spreading over hot potatoes.

As published

This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 26. The excerpt below is the record exactly as published.

8 potatoes, remove imperfections, dry, and weigh. ( 1 ) Bake 2 in hot oven until tender. (2) Cook 2 in rapidly boiling water. (3) Cook 2 in steamer. (4) Pare 2 and cook as in (2). 8o Preparation of Food Record 1 2 3 4 Weight when ready to cook Inner temperature when done (b) Reserve one sample of each of the above methods of preparation. Put in warm place. Let stand 15 minutes, then examine and explain the difference in condition. Experiment 147. Comparison of Rice with Potato. Using data from (4) in Experiment 146 and from (b) in Experiment 136, complete the following tabulation: Weight, raw Weight, cooked Number of servings, cooked Fuel value of one serving . . Experiment 148. Boiled Potatoes. Select potatoes of uniform size. Why? Wash, pare, and drop into cold water. Why? Cook in enough boil- ing, salted water to keep potatoes well covered through the process. As soon as done, drain off all the water and dry over low heat. Serve with parsley sauce made as follows: Cream 3 tbsp butter with 1 tbsp lemon juice, add 1 tbsp finely chopped parsley. Spread over hot potatoes. Serve at once. Laboratory Manual 81 Experiment 149. Mashed Potatoes. 6 potatoes (boiled) 1 tsp salt

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