Boiled Potatoes
From The art of cooking, 1880
Presented as published in 1880. 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 art of cooking (1880) by Matilda Lees Dods, page 46. The excerpt below is the record exactly as published.
BOILED POTATOES. ICJ , Note. — Old carrots may be used also in this way but they must first be scraped and pared down to uniform sizes, and also will re- quire a -little longer boiling. Boiled Potatoes. — For this provide : ten potatoes, .one-half tablespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.