Mashed Potatoes

Ingredients

• 1 lb. boiled potatoes
• ¼ oz. dripping or butter
• a gill milk
• ½ teaspoonful salt
• a small pinch of pepper

Method

1. 1

   Crush the potatoes, then add dripping, milk, salt, and pepper.

2. 2

   Mash well in an iron pan over the fire until mixed.

3. 3

   Serve neatly on a dish.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 44. The excerpt below is the record exactly as published.

; oz. dripping or butter; i teaspoonful sugar; % tea- spoonful salt ; % teaspoonful pepper. Lay the peas to soak all night in cold water. Next day tie them loosely (to allow them to swell) in a pudding cloth; put into a pan of boiling water ; boil for three or four hours till the peas are quite soft. Hold the cloth with the peas in it above the pan for a few minutes to drain out all the water ; turn ihe peas into a basin; bruise them till quite smooth with a fork ; stir in with them the dripping, sugar, pepper, and salt. When well mixed, return all to the cloth ; tie in tightly, and boil for twenty minutes. Turn out in a round shape on a dish. Peas pudding may either be served alone or with a fat dish such as pork. XVI I.— VEGETABLES. Potatoes for Boiling should be chosen as much of one size as possible, in order that they may be equally cooked. They are best cooked in their skins, as the finest part of the potato is next the skin, and some of this is removed by paring before cooking. The length of time required for cooking varies accord- ing to the size and age of potatoes, large and old potatoes taking the longest. Those grown on sandy soil are the finest, and keep their colour best when not used immediately. Good potatoes should present VEGETABLES. 95 a mealy and dry appearance when well cooked, and should not have any hard piece in the middle. The skins must on no account be eaten, as they are most indigestible. The water in which potatoes are cooked should be thrown away, and potatoes should be parboiled before being added to any dish (Irish stew, etc.), because there is in potatoes a hurtful, almost poisonous, quality,1 which is removed by great heat; the water potatoes are boiled in is rendered unwholesome. Old Potatoes Boiled in their Jackets.— Required: potatoes; cold water; i teaspoonful salt to a quart of water. Cleanse them (see page 37). Place them in an iron pan with enough cold water to cover them, and the salt. Bring to the boil ; boil slowly for about 20 minutes ; try with a fork if they are soft. If so, pour away all the water; lift the lid partly off to allow the steam to escape ; place the pan beside the fire till the potatoes are dry, shaking it occasionally to prevent them from sticking to the pan. Remove the skins ; serve hot. Old Potatoes Boiled without their Jackets. — Required: potatoes ; cold water ; 1 teaspoonful salt to a quart of water. Wash and pare the potatoes (see page 37). Pro- ceed as in the previous recipe. Baked Potatoes. — Required: large old potatoes. Wash and wipe dry the potatoes. Place them in an oven or on the bars of the grate. Turn occa- sionally, that they may be equally cooked. They are ready when they feel soft, and generally take about an hour and a half to two hours. Serve very hot. 1 Potatoes belong to the botanical family Solanaceae, and have in a slight degree the same poison which exists strongly in night- shade and belladonna. D g6 VEGETABLES. Mashed Potatoes — Required: i lb. boiled po- tatoes; >4 oz. dripping or butter; gill milk; a small pinch of pepper

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