Creamed Potatoes

Name: Creamed Potatoes
Ingredients: i tablespoonful of butter; i pint of chopped potato; enough milk to barely cover the chopped potato; the same amount as a tablespoonful of flour

From Food and health, 1916

Can also be baked in an earthenware jar or baking dish.

Presented as published in 1916. 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 Food and health (1916) by Helen Kinne, page 42. The excerpt below is the record exactly as published.

Creamed potato. Here is an easy way. Chop cold baked or boiled potatoes with the chopper. Allow i tablespoonful of butter to i pint of chopped potato. Melt the butter in a saucepan. Stir in the potatoes. Shake from the dredger the same amount as a tablespoonful of flour, stirring the potato with one hand as you shake with the other. Pour in enough milk to barely cover the chopped potato

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