Boiled Potatoes

Ingredients

• 1 qt. boiling water
• 1/2 tb. salt

Method

1. 1

   Wash and pare potatoes.

2. 2

   Put into boiling water with salt and boil until easily pierced with a fork.

3. 3

   Drain, return to saucepan, sprinkle with salt, and set on back of stove until dry and mealy.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 9. The excerpt below is the record exactly as published.

Boiled potatoes Mashed potatoes Franconia Creamed potatoes Scallofied potatoes Chopped potatoes Lyonnaise potatoes Potato cakes . . . Potato puff . . . Sauted potatoes . General Directions. Choose potatoes of uniform size, wash, and scrub ; pare thinly except for baked potatoes. For the last seven recipes use cold boiled or baked potatoes. The latter should be peeled while warm, as the skin gives an unpleasant flavor when cold. Cut potatoes into ^-inch slices, then into cubes, before reheating. Potato cakes and Po(att> puff may be «9 d,:_..l,CjOO^:;Ic 20 THE PRACTICAL COOKBOOK made by ricing cold potatoes or by using cold mashed potato. 2 or 3 potatoes should make r c. potato cubes. Baked potatoes. Put into a pan and bake in a moderate oven until soft. Allow i to ij hr. Prick with a fork, to let steam escape and make potatoes dry and mealy. Cover with a cloth until ready to serve. Stufied potatoes. Prepare and bake as above ; cut in halves lengthwise or, if small, remove one end. Scrape out potato with a small spoon, being careful not to break skin. Mash the potato, add seasonings, beat well, return to shells, and brown in a hot oven. From J to i c. chopped meat, fish, or cheese may be added to potato, making a good luncheon or supper dish. Boiled potatoes. Wash potatoes and pare thinly. Put into i qt. boiling water

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