Puree of Potatoes
From Twentieth century home cook book, 1905
Serves 3
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 100. The excerpt below is the record exactly as published.
PUREE OF POTATOES. Peel, wash and cut seven or eight good potatoes into sUces, put them into a pan with two ounces of butter, some mignonette pepper, salt, and small quantity of nutmeg ; mix with them a pint of white broth, cover the pan and place on the fire to boil. By the time the broth is reduced the potatoes will be about done; then add a teacup of cream, then mash the potatoes on the fire, having them the consistency of mashed potatoes ; rub the pur(^e through a hair sieve on a dish, then put into a small stewpan ; before using add a s-poonful of butter
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