New Potatoes to Boil
From The "Queen" cookery books: Vegetables, 1902
For a Helvetienne style, fry them in boiling fat until dark brown.
Presented as published in 1902. 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 The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 57. The excerpt below is the record exactly as published.
a little melted butter, and sprinkled with a little minced parsley. A favourite way of serving new potatoes, when cooked as above, is to dish them in a pile, and pour the following sauce over them : Melt together loz. of butter and loz. of flour, with a pinch of salt, and when this is smooth and perfectly blended, moisten gradually with half a pint of cream or new milk
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