Potatoes with Cream
From Buckmaster's cookery, 1887
Avoid breaking the potatoes in the sauce.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 100. The excerpt below is the record exactly as published.
POTATOES WITH CREAM. Ingredients. 4 Potatoes. 1 oz. of Butter. A dessert-spoonful of Flour. 2 Eschalots. Parsley. Nutmeg. Cream. 1. Boil the potatoes as already described. 2. Put into a saucepan one ounce of butter, and stir in a good dessert-spoonful of flour, with two finely minced escha- lots and a good teaspoonful of chopped parsley. 3. Add pepper and salt and - a grate or two of nutmeg. 4. Thoroughly mix with a wooden spoon. 5. Add a tablespoonful of cream
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