Creamed Potatoes
From Cookery for little girls, 1910
This is a favorite way to prepare new potatoes.
Presented as published in 1910. 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 Cookery for little girls (1910) by Olive Hyde Foster, page 15. The excerpt below is the record exactly as published.
CREAMED POTATOES Often in buying potatoes one finds a quantity of little ones usually considered " too small to be bothered with." They seem hardly worth peel- ing, but if scrubbed clean and boiled as directed the skins can be removed quickly when they are tender. Then if a white sauce is made, these lit- tle potato balls can be dropped in and served garnished with finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.