New Potatoes a la Creme
From A second Dudley book of cookery and other recipes, 1914
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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 65. The excerpt below is the record exactly as published.
NEW POTATOES A LA CREME COOK some large new potatoes in salted water ; then peel them and cut them into rather thick roundels ; place them in a saute pan and moisten them — sufficient to cover them — with boiling cream. Season with salt and pepper and a tiny grate of nutmeg and reduce the cream. At the last moment finish with some raw, fresh cream
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