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Creamed Potatoes

Name: Creamed Potatoes
Yield: 6 servings
Ingredients: Let a quart of milk come to a boil; add butter size of an egg; and pepper and salt to taste.; Put in 1 qt. diced cold potatoes.; thicken with 1 tablespoon of flour or corn starch.

From The Cook County cook book, 1912

Serves 6

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 286. The excerpt below is the record exactly as published.

CREAMED POTATOES.— Let a quart of milk come to a boil and add butter size of an egg, and pepper and salt to taste. Put in 1 qt. diced cold potatoes, boil 10 minutes, thicken with 1 tablespoon of flour or corn starch

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