New Potatoes

Ingredients

• two pounds of new potatoes
• a teaspoonful of salt

Method

1. 1

   Wash and scrape the potatoes, then boil in warm water with salt for 15 minutes.

2. 2

   Drain, dry by the fire, and serve in a hot dish.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 25. The excerpt below is the record exactly as published.

NEW POTATOES. WASH the potatoes in cold water, and scrape them with a knife. Put a saucepan of warm water on the fire to boil. When quite boiling, put in the new potatoes. For every two pounds sprinkle a teaspoonful of salt over them. Let them boil a quarter of an hour. Stick a fork into the centre to see if they are quite tender. Drain off all the water, and stand the saucepan by the side of the fire with the lid on. When they have become quite dry, take them out of the saucepan, and place them on a hot vegetable dish for serving. **,**£J$I3*83I M ft jft. ft £ Wl PM $1 ‘X A- ft - pf M & Z Hk T» 1 « yh m Wi 3^4 , £-o m -t if w m ff offl I S O I I.ll I #'i # fc m m m m. j# w ** ~ ** * H, SS: # # M ft WL H « * - * H. « — UK m 2 #, BAKED POTATOES. TAKE the potatoes, wash in cold water, then take them out and dry them with a cloth. Put them in the oven to bake from half an hour to three quarters, according to heat of oven and size of potatoes. Stick a fork into the potatoes and see if they are done. They must be soft inside. Fold a table napkin and place it on a hot dish. When the potatoes are sufficiently baked, take them out of the oven, and arrange them on the napkin for serving. 58 rif m 0 1-8 2: m m k, * w « ±» 11> JJt if iff 0 ^ # M> tk ft 1 ^ ® FJ|J ® r-}i o $n, 2 is Sf m if s f » i i©, h m m = ^ ax. m a i* »■ iu. k « r a. *& 'M> m Sc0 * m -So a i ff SAUTE POTATOES. f SHAKE some new potatoes, as small as possible, wash them in cold water, a and scrape them clean. If the potatoes are large they should be halved or quartered and. trimmed. Put them in a saucepan with cold water, and only just bring them to the boil. Drain off the water, and wipe the potatoes dry in a clean cloth. Take a thick stewpan and put in it two ounces of butter, and the potatoes. Put the stewpan on a quick fire for about twenty minutes, to brown the potatoes. Watch them, and when they have begun to brown toss them occasionally in the stewpan, so as to brown them on all sides alike. Then strain off the butter, sprinkle them over with salt, and serve them on a hot vegetable dish. ± © iB.Sl.iS * m 4- Ha W ffl ft,® A ® pS.ipt -£• IS 81. i is vffl ft ‘KffM- it A ik $ir M ? A - S£.S ?K * £.#,! m vffi.M M 1 ft IK M.O tS M fi & M ff.lf % m m « if ® m m Ji h#.s 7im{f ItT.iS -fl IV, ti ik.-flfl if PJi tl it *$. iw 4' i IF H ^ &.XS f 2 I @.o® M IS - *,T S Iff, H 1 f? « 2: !£,©»« M>o 111 ttoff # w # b$ iA.in a: as: m ra ff w. — 59 STEAMED POTATOES. OLD potatoes only can be steamed. Wash the potatoes well m cold water. It is best to steam the potatoes in their skins, hut they can be peeled if preferred. Fill a saucepan with hot water, and put it on the lire to boil. When the water is quite boiling, put the potatoes in a potato steamer, and sprinkle them over with salt. Place the steamer on the saucepan of boiling water, and cover it down tight to keep the steam in. Steam the potatoes half an hour. Stick a fork into the centre of the potatoes to see if they are quite tender. When sufficiently steamed, take them carefully out of the steamer, peel them without breaking them, and arrange them on a hot vegetable dish for serving. 1® ft S 5f T H pT fi] if m u n^i 1H§ gs®a n m ir f & m jf m f*. II in 35 f® pj II M L ®.fi & ft. A fit c$: ff A th T1 ^ it d< $F — A # ffl P M W ffl PPm ft IB.T’T. 8 J# ffe f ij fj f®, « {& H Bt. * * § ff f % 2,&.ff m m ®,m -r|i ffi. «( m ^ a afe ^ p i i,i t * i ftp M Hfe #1 A. pf S IP. & * A MASHED POTATOES. JTVVKE two pounds of old potatoes

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