New Potatoes
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 47. The excerpt below is the record exactly as published.
New Potatoes. — When potatoes are young and freshly gath- ered, the skins are easily removed by taking each one at a time in a coarse cloth and rubbing it ; a little coarse salt used in the cloth will be found serviceable. If nearly ripe, scrape with a blunt knife, wash very clean, and rinse in cold water. Boil- ing is the best tnethod of cooking new potatoes. Use only sufficient water to cover
Cook this with the app: pantry check, scaling, and the assistant.