Creamed Potatoes
From Science of food & cookery, 1921
If the milk is heated to the boiling point before the boiled potatoes are added, they will have a sweet taste, and will not be sticky.
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 102. The excerpt below is the record exactly as published.
CREAMED POTATOES Put 2 cups milk into an oiled baking pan, and heat over the stove until it reaches the boiling point. Add i tablespoon vegetable butter or l/± cup rich cream, and enough sliced or hashed cold boiled potatoes
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