Creamed Potatoes

Ingredients

• one scant pint potatoes
• sprinkle them with \ ts. salt
• a speck of pepper
• 1 c. white sauce
• 1 tb. chopped parsley

Method

1. 1

   Cut potatoes into one-fourth inch dice, sprinkle with salt and pepper; add them to white sauce, and when well heated, sprinkle with chopped parsley and serve.

Nutrition per serving

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 15. The excerpt below is the record exactly as published.

a speck of pepper to every pint of potatoes. When beaten until white, creamy, and free from lumps, pile them lightly in a warm vegetable dish. Serve very hot. Baked Potatoes Select smooth potatoes of uniform size. Wash and scrub them well. Place in a hot oven and bake until soft, about forty-five minutes. Serve at once in an uncovered dish. If they must stand, pierce with a fork, or break the skin, to let the steam escape. Potatoes are more digestible when baked than when cooked in any other way, as the intense heat changes some of the starch to dextrin, and all the mineral matter and other constituents are retained. Escalloped Potatoes Wash, peel, and slice raw potatoes. Put in layers in a baking dish, sprinkling each layer with salt, pepper, flour, and bits of butter ; add milk to nearly cover. Cover the dish and bake 1^ h. or till the potato is soft. Uncover the baking dish during the last half hour of baking to brown the potatoes well. Warmed-over Potatoes (Boiled) Lyonnaise Potatoes 1 pt. cold boiled potatoes, cut into 2 tb. minced onions quarter inch cubes 2 tb. drippings or lard % ts. salt 1 tb. chopped parsley £ ssp. pepper Sprinkle the potatoes with the salt and pepper. Fry the onion VEGETABLES 35 till a light brown in the drippings, add the potatoes; stir with a fork until they are brown; add the parsley and serve. 1 tb. vinegar may be added. Stewed Potatoes 1 pt. cold boiled potatoes, diced 1 or 2 tb. butter \ c. milk \ ts. salt \ ssp. pepper 1 ts. chopped parsley Heat the milk, add the butter and seasoning and the potatoes. Simmer gently until the milk is absorbed. Sprinkle with parsley and serve. Creamed Potatoes Cut one scant pint potatoes into one-fourth inch dice, sprinkle them with \ ts. salt, \ ssp. pepper ; add them to 1 c. white sauce, and when well heated, sprinkle with 1 tb. chopped parsley

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