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Potato Puree

Name: Potato Puree
Yield: 4 servings
Ingredients: Three or four large Irish potatoes; one quart of water; one pint of milk; one small onion chopped fine; one stalk of celery; one teaspoonful of salt; one-half teaspoonful of white pepper; one-half teaspoonful of celery salt; one-half tablespoonful of flour; two tablespoonfuls of butter; one sprig of parsley

From The complete cook book, 1900

Serves 4

Thin with hot milk if too thick.

Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 9. The excerpt below is the record exactly as published.

POTATO PUREE. Three or four large Irish potatoes, one quart of water, one pint of milk, one small onion chopped fine, one stalk of celery, one teaspoonful of salt, one-half tea- spoonful of white pepper, one-half teaspoonful of celery salt, one-half tablespoonful of flour, two tablespoonfuls of butter and one sprig of parsley

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