Stewed Potatoes
From Cooking and castle-building, 1880
This dish is suitable for breakfast.
Presented as published in 1880. 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 Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 42. The excerpt below is the record exactly as published.
Stewed potato, a nice breakfast dish, is easily prepared. Cut the potato in slices about an eighth of an inch in thickness. Boil gently until tender, but not quite done. Drain the water away, adding sweet cream and seasoning. Cover closely and stew very gently for a few minutes. A little minced parsley
Cook this with the app: pantry check, scaling, and the assistant.