Stewed Potatoes

Ingredients

• One pint of cold boiled potatoes
• one cup of milk
• butter the size of an egg
• a heaping teaspoonful of flour
• an even teaspoonful of salt
• a saltspoonful of white pepper

Method

1. 1

   Melt butter in a saucepan, add flour and cook briefly.

2. 2

   Pour in milk, add salt and pepper, then add potatoes.

3. 3

   Boil for a minute and serve.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 94. The excerpt below is the record exactly as published.

ne even teaspoonful of salt and a saltspoonful of pepper. When the fat boils, put in the potatoes, and fry for about ten minutes, or until well browned. As soon as the}^ are done, if not read}^ to use, move to the back of the stove, that they may not burn. Or cut each potato in lengthwise slices ; dredge on a little flour ; and fry brown on each side, watching carefully that they do not burn. The fat from two or three slices of fried salt pork may be used for these. Lyonnaise Potatoes. Slice six cold boiled potatoes. Mince very fine an onion and two or three sprigs of parsley, — enough to fill a teaspoon. Melt in a frying-pan a tablespoonful of butter ; put in the onion, and fry light brown ; then add the potatoes, and fry to a light brown also, turning them often. Put into a hot dish, stirring in the minced parsley, and pouring over them smy butter that may be left in the pan. Stewed Potatoes. One pint of cold boiled potatoes cut in bits ; one cup of milk ; butter the size of an Ggg ; a heaping teaspoonful of flour. Melt the butter in a saucepan ; add the flour, and cook a moment ; and pour in the milk, an even tea- 188 EGGS, CHEESE, AND BREAKFAST DISHES. spoonful of salt, and a saltspoonful of white pepper

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