Creamed Potatoes
From The home cook book, 1905
Serves 1
Serve in a hot vegetable dish.
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 92. The excerpt below is the record exactly as published.
CREAMED POTATOES Follow the directions given above to the instant of setting the pot on the back of the stove. Instead, after pouring off the water, add enough sweet cream to half bury the potatoes and set over the fire till the cream is brought to boil. Then take from the fire, let stand on the back of the stove for five minutes so that the potatoes will melt into, or absorb, the cream, and serve in a hot vegetable dish. Sprigs of green parsley may be laid on the potatoes, or they may be dusted with black pepper
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