Mississippi Steamboat Potatoes

Name: Mississippi Steamboat Potatoes
Ingredients: For one pint of potato cubes; 2 tablespoonfuls butter; 1 egg, well beaten; 1 tablespoonful scraped onion; 1 tablespoonful vinegar; Seasoning of salt and pepper

From Principles of food preparation, 1914

Potato cubes should retain shape and be coated with egg.

Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 36. The excerpt below is the record exactly as published.

Mississippi Steamboat Potatoes Pare raw potatoes, and cut into one-inch cubes. Boil in strongly salted water until j.ust soft enough to pierce. For one pint of potato cubes use: ' 2 tablespoonfuls butter. 1 egg, well beaten. 1 tablespoonful scraped onion. Seasoning of salt and pepper. 1 tablespoonful vinegar

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