Steamed Potatoes

Ingredients

• old potatoes
• a teaspoonful of salt

Method

1. 1

   Wash the potatoes and steam them in their skins or peeled.

2. 2

   Boil water, place potatoes in a steamer, sprinkle with salt, and steam for 30 minutes until tender.

3. 3

   Serve in a hot dish.

Nutrition per serving

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 24. The excerpt below is the record exactly as published.

a teaspoonful of salt over them. Put the saucepan on the fire and boil the potatoes from twenty minutes to half an hour. Feel if the potatoes are quite tender with a fork. When sufficiently boiled, drain off all the water, stand the saucepan by the side of the fire to dry the potatoes. When they have become quite dry, take them carefully out of the saucepan, and if they have not been peeled before, peel them without breaking them, and place them in a hot vegetable dish for serving. % m m a i m &. n « § h. * BOILING OLD TOTATOES. i ^ ^ l o ts m ff tit hr. it, n a o — 57 — NEW POTATOES. WASH the potatoes in cold water, and scrape them with a knife. Put a saucepan of warm water on the fire to boil. When quite boiling, put in the new potatoes. For every two pounds sprinkle a teaspoonful of salt over them. Let them boil a quarter of an hour. Stick a fork into the centre to see if they are quite tender. Drain off all the water, and stand the saucepan by the side of the fire with the lid on. When they have become quite dry, take them out of the saucepan, and place them on a hot vegetable dish for serving. **,**£J$I3*83I M ft jft. ft £ Wl PM $1 ‘X A- ft - pf M & Z Hk T» 1 « yh m Wi 3^4 , £-o m -t if w m ff offl I S O I I.ll I #'i # fc m m m m. j# w ** ~ ** * H, SS: # # M ft WL H « * - * H. « — UK m 2 #, BAKED POTATOES. TAKE the potatoes, wash in cold water, then take them out and dry them with a cloth. Put them in the oven to bake from half an hour to three quarters, according to heat of oven and size of potatoes. Stick a fork into the potatoes and see if they are done. They must be soft inside. Fold a table napkin and place it on a hot dish. When the potatoes are sufficiently baked, take them out of the oven, and arrange them on the napkin for serving. 58 rif m 0 1-8 2: m m k, * w « ±» 11> JJt if iff 0 ^ # M> tk ft 1 ^ ® FJ|J ® r-}i o $n, 2 is Sf m if s f » i i©, h m m = ^ ax. m a i* »■ iu. k « r a. *& 'M> m Sc0 * m -So a i ff 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, and the potatoes. Put the stewpan on a quick fire for about twenty minutes, to brown the potatoes. Watch them, and when they have begun to brown toss them occasionally in the stewpan, so as to brown them on all sides alike. Then strain off the butter, sprinkle them over with salt, and serve them on a hot vegetable dish. ± © iB.Sl.iS * m 4- Ha W ffl ft,® A ® pS.ipt -£• IS 81. i is vffl ft ‘KffM- it A ik $ir M ? A - S£.S ?K * £.#,! m vffi.M M 1 ft IK M.O tS M fi & M ff.lf % m m « if ® m m Ji h#.s 7im{f ItT.iS -fl IV, ti ik.-flfl if PJi tl it *$. iw 4' i IF H ^ &.XS f 2 I @.o® M IS - *,T S Iff, H 1 f? « 2: !£,©»« M>o 111 ttoff # w # b$ iA.in a: as: m ra ff w. — 59 STEAMED POTATOES. OLD potatoes

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