Boiled Potatoes
From Cassell's dictionary of cookery, 1892
Serves 4
Time varies from half an hour to an hour and a half depending on potato quality.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1332. The excerpt below is the record exactly as published.
boiled potatoes look floury, boil and drain them as above, and whilst they are drying by the side of the fire shake the saucepan vigorously every minute or two. This will give them a verj- good appearance, but it is rather wasteful, as a good portion of the potato sticks to the side of the pan. Time, according to the quality of the potato, from haK an hour to an hour and a half. Probable cost. Id. or Ud. per poimd. Sufficient, two or three potatoes for each person
Cook this with the app: pantry check, scaling, and the assistant.