Creamed Potatoes

Ingredients

• one pint of potatoes
• one tablespoonful of butter
• half a teaspoonful of salt
• half a saltspoonful of pepper
• a little chopped parsley
• cover with milk

Method

1. 1

   Cut the potatoes into cubes or thin slices, place in a shallow pan, cover with milk, and cook until nearly all the milk is absorbed.

2. 2

   Add butter, salt, pepper, and parsley.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 175. The excerpt below is the record exactly as published.

Creamed Potatoes. — Cut cold boiled potatoes into cubes measuring one third of an inch, or into thin slices. Put them in a small shallow pan, cover with milk, and cook until the potatoes have absorbed nearly all the milk. To The Boston Cook Book. 29s one pint of potatoes add o^ie tahlespoonful of butter^ half a teaspoonful of salt^ half a saltspoonfid of pepper^ and a little chopped parsley. Fried Potatoes, — Cut cold boiled potatoes into slices about a quarter of an inch thick. Have a frjdng-pan hot and well greased with salt pork or bacon fat. Cook the potatoes in the fat until brown, then turn, and brown the other side. French Potatoes. — Fr^' as above, pour a white sauce on a platter, and arrange the fried potatoes on the sauce. Potatoes a la Maitre d' Hotel. — Prepare the Maitre d^Hotel butter ; mix one tablespoonful of butter., creamed, with the whole yolk of one egg. Add oiie teaspoonful of lemon juice ^ one tMespoonfal of chopped parsley half a teaspoonful of salt., and half a saltspoonful of pepper

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