Kidney Potatoes
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.
Kidney Potatoes. Wash and peel thinly about a pound of small kidney potatoes, plunge them into THE PAPER-BAG COOKERY MANUAL. 87 slightly salted boiling water for a few minutes, then drain on a cloth. Next, place the potatoes into a thickly buttered grease- proof paper-bag and bake them on a grid or trivet in a brisk oven for about 25 minutes. Test the potatoes with a skewer, and when found done open the bag, add a good pinch of fine salt to the potatoes, also a little chopped parsley and a tiny piece of fresh butter
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