Creamed Potatoes

Ingredients

• One pint of cold potatoes cut in cubes or thin slices
• Milk
• One tablespoonful of butter
• One-half teaspoonful of pepper
• Chopped parsley

Method

1. 1

   Put the potatoes in the chafing dish and cover with milk, and cook until the milk is absorbed.

2. 2

   Then add the butter, salt, pepper and parsley.

3. 3

   Stir a few moments and serve.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 147. The excerpt below is the record exactly as published.

CREAMED POTATOES (Both). One pint of cold potatoes cut in cubes or thin slices. Milk. One table- spoonful of butter. One-half teaspoonful of pepper. Chopped parsley. 268 TWENTIETH CENTURY HOME COOK BOOK Put the potatoes in the chafing dish and cover with mill<:, and cook until the milk is absorbed. Then add the butter, salt, pepper and parsley. Stir a few moments and serve. POTATOES, SAUTE (Blazer). Several new potatoes cut in thin slices. Two tablespoonfuls of butter. Melt the butter in the chafing dish, and when very hot put in the pota- toes and cook them to a light brown. Chicken fat or drippings may be used instead of butter. LAMB OR MUTTON CURRY (Both). One-half cup of butter. One-half teaspoonful of onion juice. One pint of lamb cut in dice. One-half teaspoonful of curry powder. One-half cup of milk or cream. Salt and pepper. Brown together in the hot pan the butter, onion, pepper and salt; stir in the lamb and curry powder; stir well and add the cream; boil and serve with rice if possible. LAMB WITH TOMATO (Both). One pint of lamb stock. One-half pint of canned tomato, chopped fine. One pint of cold lamb, cut in dice. One tablespoonful of butter

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