vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Steamed Potatoes
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Set on the table in the same dish. This is the most palatable way of cooking potatoes, especially in the spring.
Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 92. The excerpt below is the record exactly as published.
STEAMED POTATOES. Steam or boil dry a quart of sound potatoes, then peel and mash in a sauce-pan, and mix an ounce of butter.
Cook this with the app: pantry check, scaling, and the assistant.