Mashed Potatoes
From Lessons in cooking through preparation of meals, 1912
Serves 4
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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 96. The excerpt below is the record exactly as published.
MASHED POTATOES STEWED TOMATOES LETTUCE SALAD MOCK CHERRY PIE Pork Chops Have the chops cut about ^ inch thick, trim off super- fluous fat, and saute slowly until well browned and thor- oughly cooked. This will take about 25 m. Lettuce Salad Wash lettuce leaves thoroughly and chill. Shred and ar- range on salad plates with slices of cold hard-cooked eggs. Serve with French Dressing if desired. French Dressing Mix well ^ t salt, % t pepper, and 34 t mustard, also a few grains of cayenne or paprika. Add 6 T olive oil, and when well mixed add slowly, drop by drop, 6 T lemon juice or vinegar. Beat until an emulsion is formed, then pour over the salad. Use just enough dressing for the salad material to absorb. None should be seen in the bot- tom of the dish. Mashed Potatoes See p. 15. 4 potatoes, V/z T butter, lyi X. salt, ^ c hot milk or cream.
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