Potatoes, Boiled
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 77. The excerpt below is the record exactly as published.
Potatoes, Boiled. Wash and brush the potatoes well, but do not break the skins. Throw them into boiling water. In two minutes DOMESTIC COOKERY. 137 draw the saucepan to the side of the fire, and do not allow the water quite to reach boiling-point again. The first plunge into boiling water hardens the outside of the potato, and the subsequent application of heat causes the starch grains to swell, until they at length burst the outer skin, and a mealy potato is presented as the result. Potatoes should be chosen as nearly of one size as possible in order that they may be equally cooked. When they are quite soft drain from them the water j cover them with a cloth
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