SCOOPED POTATOES
From Modern cookery, in all its branches, 1884
Serves 4
Old potatoes can be made to pass for new ones.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 286. The excerpt below is the record exactly as published.
SCOOPED POTATOES. (ENTREMETS.*) Wash and wipe some large potatoes of a firm kind, and with a small scoop adapted to the purpose, f form as many diminutive ones as will fill a dish ; cover them with cold water, and when they have boiled very gently for five minutes pour it off, and put more cold water to them ; after they have simmered a second time for five minutes, drain the water quite away, place the cover of the saucepan so as to leave an inch or more of open space
Cook this with the app: pantry check, scaling, and the assistant.