Plain Boiled Potatoes

Ingredients

• Select potatoes of medium size
• on a half cup of cream
• salt
• a little butter
• sprinkle with pepper

Method

1. 1

   Wash and pare the potatoes, soak in cold water, then boil in hot water for 15 minutes.

2. 2

   Add salt and boil slowly until nearly done.

3. 3

   Add half a cup of cold water, then pour off the water when tender.

4. 4

   Shake in cold air and cover until serving.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 43. The excerpt below is the record exactly as published.

Plain Boiled Potatoes. Never boil potatoes with their skins on. They con- tain three-fourths water and nearly one-fourth starch, with a small proportion of other elements, thus sup- plying what is lacking in lean meat and other ni- trogenous food. When the sprouts bes:in to appear in ^he Queen Cook Book 109 « the spring they must be rubbed off at once, as they exhaust the most nourishing part of the potatoes. Rub them off three times and they will cease to grow. Keep them in cool place. I presume there are more potatoes consumed than all other vegetables put together (excepting grains). Select potatoes of medium size, without blemishes and of a yellowish white color. Those that grow on a rich heavy soil are- most nutritious. To boil potatoes wash them clean, then pare them thin, and lay them in cold water till ready to boil, then put in boiling hot water just enough to cover them, boil fifteen minutes, then add salt. Boil slowly until nearly doiie, then put in half a cup of cold water, to render the potatoes more mealy. As soon as tender enough to admit a fork easily, pour off the water; take the cover off and shake the potatoes in a current of cold air, at either the door or window, place the kettle on back part of the stove, and cover with a clean, coarse towel until serving time. The sooner the potatoes are served the better. This is for whole potatoes. Or cut them in quarters after shaking them and put on a half cup of cream, a little butter, salt, and let come to a scald, then dish and sprinkle with pepper

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