Garniture of Potatoes a la Maria
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Great for garnishing meat or fish dishes.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 77. The excerpt below is the record exactly as published.
Garniture of Potatoes a la Maria Garniture de Pommes de Terre a la Maria Peel five medium-sized potatoes; put them in cold water on the stove with some salt; cover, and cook them until they are soft. Drain off the water and leave them stand for about four minutes to steam; press them through the ricer and stir them with a wooden spoon, adding one tablespoon of butter and a small half cup of hot milk
Cook this with the app: pantry check, scaling, and the assistant.