Stewed Potatoes
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 73. The excerpt below is the record exactly as published.
Stewed Potatoes. Boil 8 to io large-sized potatoes in their jackets ; when cold, peel and cut them into slices. Put them in a stew-pan with 2 oz. of butter, a pinch of savoury mixed herbs, and | gill of milk ; season with salt and pepper, grated nutmeg, a little chopped parsley, and finely-chopped shallot. Let all simmer gently for 10 minutes, stirring from time to time to prevent burning. When read}' for dishing up add the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.