Potato Puree

Ingredients

• one pound of potatoes
• one Bermuda onion
• two leaves of celery
• one and one half pints of whole stock
• one gill of single cream
• one ounce of butter
• one half salt-spoonful of salt
• the same amount of pepper

Method

1. 1

   In a saucepan, combine the pared and sliced potatoes, celery, onion, and butter.

2. 2

   Stir over the fire for 5 minutes without discoloring.

3. 3

   Add 1 pint of stock and boil slowly until the potatoes are cooked.

4. 4

   Pass through a sieve, using the remaining hot stock to prevent gluten from clogging.

5. 5

   Return to the saucepan, add cream, pepper, and salt, and stir until it boils.

6. 6

   Serve with fried bread or asparagus tips.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 22. The excerpt below is the record exactly as published.

Potato Puree.— For this should be furnished : one pound of potatoes, one Bermuda onion, two leaves of celery, one and one half pints of whole stock, one gill of single cream, one ounce of butter, one half salt-spoonful of salt, and the same amount of pepper

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