Boiling Old Potatoes

Ingredients

• two pounds of potatoes
• a teaspoonful of salt

Method

1. 1

   Peel the potatoes and cut out any eyes or black specks.

2. 2

   Boil them in cold water with salt for 20 to 30 minutes until tender.

3. 3

   Drain and dry them by the fire, then peel if not done before and serve in a hot dish.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 24. The excerpt below is the record exactly as published.

two pounds of potatoes sprinkle a teaspoonful of salt over them. Put the saucepan on the fire and boil the potatoes from twenty minutes to half an hour. Feel if the potatoes are quite tender with a fork. When sufficiently boiled, drain off all the water, stand the saucepan by the side of the fire to dry the potatoes. When they have become quite dry, take them carefully out of the saucepan, and if they have not been peeled before, peel them without breaking them, and place them in a hot vegetable dish for serving. % m m a i m &. n « § h. * BOILING OLD TOTATOES. i ^ ^ l o ts m ff tit hr. it, n a o — 57 — NEW POTATOES. WASH the potatoes in cold water, and scrape them with a knife. Put a saucepan of warm water on the fire to boil. When quite boiling, put in the new potatoes. For every two pounds sprinkle a teaspoonful of salt

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