Dutch Hutspot

Ingredients

• six carrots
• six onions (medium size)
• six medium-sized potatoes
• one teaspoonful of salt
• one-half teaspoonful of sugar
• one-quarter teaspoonful of pepper
• one-half cupful of butter
• one-half cupful of milk or cream

Method

1. 1

   Boil carrots and onions until tender.

2. 2

   Boil potatoes until done.

3. 3

   Drain and mash all together, adding salt, sugar, pepper, butter, and milk or cream.

4. 4

   Beat well and serve hot.

As published

This recipe was extracted from The Rural cook book (1907), page 88. The excerpt below is the record exactly as published.

Dutch Hutspot.— Boil six carrots with six onions (medium size) one hour, or until tender. In another kettle boil six medium-sized potatoes until done. Drain all the water from both, put them together, mash them well, add one teaspoonful of salt, one-half teaspoonful of sugar, one- quarter teaspoonful of pepper, one-half cupful of butter and one-half cupful of milk or cream

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