Saute Potatoes
From The English-Chinese cookery book, 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 25. The excerpt below is the record exactly as published.
SAUTE POTATOES. f SHAKE some new potatoes, as small as possible, wash them in cold water, a and scrape them clean. If the potatoes are large they should be halved or quartered and. trimmed. Put them in a saucepan with cold water, and only just bring them to the boil. Drain off the water, and wipe the potatoes dry in a clean cloth. Take a thick stewpan and put in it two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.