Boiled Potatoes (Irish Fashion)

Ingredients

• a gallon of water
• two ounces of salt
• twenty middle-sized potatoes

Method

1. 1

   Boil potatoes in salted water for about 10 minutes until skins loosen.

2. 2

   Drain, cover with a dry cloth, and let sit by the fire for about 20 minutes without water.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1333. The excerpt below is the record exactly as published.

twenty middle-sized potatoes, peel, wash, and drain them, put them into a two-quart stewpan with one quai-t of water and a little salt. When the J' have boiled fifteen minutes, throw off the water, cover closely, and let them steam till done, which will be in about five minutes more. Potatoes, Boiled (another way).— The boiling of potatoes in the best manner, which to some may seem a very simple affair, requires considerable attention, and much of the good- ness of the vegetable depends on its' being properl}- cooked. The following directions are given in the Farmer's Magazine, Vol. V., pp. 191 and 503 :— " It is of consequence that the potatoes be as nearly as possible of one size ; that they be well washed and cleared of earth or dirt ; that they be put, with cold water, into a pan or kettle, well rinsed about, and kept there for an hour or two, which will extract the black liquor with which they are impregnated. They ought then to be put, with their skins on, not into boiling water like greens, but into fresh cold water, with a little salt, and boiled in a kettle or saucepan, closely covered, in the most rapid manner. No more water should be put in than merely to cover them, as they iDroduce themselves a considerable quantity of fluid. When sufficiently done, the water should be instantly poured off, and the vessel containing the cooked potatoes is to be placed on the side of the fire with the cover off until the steam be completely evaporated; the potatoes are thus rendered quite dry and mealy." Potatoes, Boiled (Irish fashion). — In Ireland potatoes are cooked so that they may have, as they call it, a bo)w in them ; that is, that the middle part shall not be quite cooked. They are done thus : — Put a gallon of water with two ounces of salt

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