Potatoes Creamed
From Cooks in clover, 1889
Pratt's Inst. B'hlyii.
Presented as published in 1889. 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 Cooks in clover (1889), page 21. The excerpt below is the record exactly as published.
Potatoes Creamed. — Ciit into small square pieces j quickly fill the shells evenly six medium sized potatoes; put in a spider, cover j to a golden brown, with salted water and boil until quite soft. Pour off the water and have ready, in a small saucepan, half a pint of milk, slightly thickened with cornstarch, a little salt, and a piece of butter
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