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Potato Puree
From Soyer's standard cookery, 1912
Serves 1
The lightness of the puree will depend mainly upon the vigor with which the stirring is done.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 101. The excerpt below is the record exactly as published.
Potato Puree. Although every English-woman knows how to prepare mashed potatoes it cannot be denied that French women turn out a superior article; and it may, therefore, be of interest to describe the French mode of preparing this dish. Peel eight fairly large potatoes and cut into quarters. Then wash them and place in a saucepan with sufficient cold water to just cover. Sprinkle with a little salt and boil for half an hour. After draining rub the potatoes through a fine sieve and place in a saucepan with a quarter of strong stock — a little meat extract will do — a suspicion of grated nutmeg, a little salt and white pepper, and an ounce of butter
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