Purée of Potatoes

Ingredients

• two pounds of potatoes
• half a pint of cream or milk
• four ounces of butter
• a little sugar
• a gill of hot chicken gravy

Method

1. 1

   Peel, wash, and slice the potatoes.

2. 2

   Cook in salted water, strain, and return to saucepan with butter, sugar, and cream or milk.

3. 3

   Stir, boil, rub through a sieve, add more butter and hot gravy, mix well, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 48. The excerpt below is the record exactly as published.

pur£e of potatoes. Feel, wash, and cut in slices two pounds of potatoes; cook them in a saucepan with a little salt water. When cooked, strain off the water through a colander and return the potatoes into the saucepan with four ounces of butter, a little sugar, and half a pint of cream or milk ; stir well on the fire, and boil, then rub through a sieve into the saucepan again, add a little more butter, together with a gill of hot chicken gravy

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