Boiled Potatoes
From The Swedish, French, American cook book, 1918
Serves 1
Serve with any kind of cooked, roasted, broiled, or fried meat.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 407. The excerpt below is the record exactly as published.
Boiled Potatoes ( Pommes bouillies ) Select nice-sized potatoes, peel well — be careful not to take off too much as the best part and strength lie next to the skin; put in a pan with cold water (sufficient to cover them) and some salt; cook tender from twenty-five to thirty-five minutes — well covered. When serving, arrange in a dish with some melted butter over them; sprinkle with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.