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Boiled Potatoes, Pared
From The new Kentucky home cook book, 1884
Serves 4
Never throw away potatoes cooked in this manner; they can be used fried, stewed, or broiled.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 79. The excerpt below is the record exactly as published.
BOILED POTATOES, PARED. Pare fine large potatoes ; lay them in cold water, unless they are new, for one hour before cooking; then put them into salted boiling water, and cook them for thirty-five or forty minutes, according to the size of the potatoes. When they are done through, pour all the water off, take the saucepan to the open door, and shake them well. Doing this in the open air makes them mealy. Set them on the back of the range for a few moments, with the cover on; then place them in a hot dish, and serve with salt and pepper sprinkled over them, also melted butter, if desired
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Cook this with the app: pantry check, scaling, and the assistant.