Potato Purée

Ingredients

• one and one-half pounds of potatoes
• four ounces butter
• four yolks of eggs
• some grated cheese
• salt
• pepper
• two tablespoons of cream

Method

1. 1

   Boil the potatoes and rub them through a sieve.

2. 2

   Mix with butter, egg yolks, cheese, salt, pepper, and cream.

3. 3

   Place in a dish, sift cheese and butter over, and bake in a hot oven for about twelve minutes.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 45. The excerpt below is the record exactly as published.

salted for an hour before it is dressed. Put a large tablespoonful of salt into boiling water, and skim till the water be quite clear, or the color and appearance of the vegetable will be injured; then put the cauliflowers in, boil slowly till they are tender—that is, from fifteen to twenty-five minutes, ac- cording to size; but not one minute longer than necessary, or they will be spoiled. Drain, and serve them immediately with melted butter. PORTAL OgSN Ove Boil in the usual way some of the best and whitest potatoes you can procure; strain and put them at the side of the fire till they crack and fall to pieces; then take away the skin and pass the floury potato through a hot wire sieve, upon the hot dish on which they are to be served. Do not crush the light mass that falls, but send it up immediately in the form of snow. This is a pretty mode of dressing potatoes. You must have a sufficient quantity to heap a large dish, and above all take care they are’ kept hot: PUREE DE POMME DE TERRE. Boil potatoes, rub through a sieve; to one and one-half pounds of potatoes take four ounces butter, four yolks of eggs, some grated cheese, salt, pepper, two tablespoons of cream

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