vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Potatoes
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Potatoes should look like wax.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 211. The excerpt below is the record exactly as published.
Cream Potatoes for Second Course.— Boil six large Potatoes in their skins, or steam them. Dry them, and let them get quite cold. Take off the skins and put the Potatoes into a basin. Chop them up with a knife, and work them about with two forks till they look like snow. Melt two ounces of butter in a stewpan, add salt, put in the Potatoes, pour half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.