Boiled Potatoes with Various Sauces (Gekochte Kartoffeln in verschiedenen Saucen)
From German cookery for the English kitchen, 1906
Adjust sauce thickness as potatoes will thicken it.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 59. The excerpt below is the record exactly as published.
Reckon i^ pint of sauce to every 2 lbs. of potatoes. (Potatoes Boiled in Stock.) For 6 Persons. Time of Preparation : i\ hour. 3 lbs. peeled potatoes. 2 sliced onions. Some peppercorns. i^ pint stock. I tablespoonful chopped parsley. I teaspoonful carraway seed. 1 34 Gemiise. Peel and wash the potatoes, cut into quarters, and parboil. Then strain off the water and finish boiling in the stock, which has been previously well boiled with the onions, peppercorns and carraway seed. Just before serving, add the chopped parsley. BriihkaFtoffeln mit Tomaten. For 6 Persons. Time of Preparation : i hour. 3 lbs. potatoes. 3 oz. butter. 3 oz. onions. Sa i} pint stock. i|^ lb. tomatoes. I tablespoonful parsley, t. Peel the potatoes and cut up into pieces lengthwise. Parboil in water with salt, then drain off and finish boiling in the stock. Melt the butter and stew the tomatoes and onions in it. Rub through a sieve and add to the potatoes. On serving, sprinkle over with parsley. Braone Petersilienkartoffehi. (Potatoes, Browned, with Parsley.) For 6 Persons. Time of Preparation : i\ hour. 2 lbs. potatoes
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Cook this with the app: pantry check, scaling, and the assistant.