Creamed Potatoes

Name: Creamed Potatoes
Ingredients: Pare potatoes very thin, cut in cubes; 1 1/2 tablespoons flour; 1 cup milk; 2 tablespoons butter; fine bits of parsley, or a little cheese, or onion juice

From Aunt Sammy's radio recipes, 1926

Presented as published in 1926. 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 Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 2. The excerpt below is the record exactly as published.

CREAMED POTATOES Pare potatoes very thin, cut in cubes, put in freshly- boiling, salted water. Do not use too much water. Boil until tender, but not soft. Take from water as soon as done. The sauce is made as follows: l}/2 tablespoons flour. I 1 cup milk. 2 tablespoons butter. I Cook enough to prevent starchy flavor. Add to the sauce fine bits of parsley, or a little cheese, or onion juice

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