Stewed Potatoes

Ingredients

• one dozen potatoes
• one egg beaten light
• one table-spoonful of butter
• one table-spoonful of flour
• one pint of milk
• some chopped parsley
• salt
• pepper

Method

1. 1

   Pare and wash potatoes, cut into sixteenths if large, and soak in cold water for half an hour.

2. 2

   Boil gently until tender, drain, and add beaten egg, butter, flour mixed with milk, parsley, salt, and pepper.

3. 3

   Heat to boiling and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 79. The excerpt below is the record exactly as published.

STEWED POTATOES. Take one dozen potatoes, and pare them ; after thoroughly washing them, cut them from end to end into sixteenths, if very large ; lay in cold water for half an hour ; then put them into a saucepan, with enough cold water to cover them ; boil them gently until tender, and drain off nearly all the The Neiv Kentucky Home Cook Book. 157 water. Have one egg beaten light, one table-spoonful of butter, one table-spoonful of flour wet with cold milk to a perfectly smooth paste, one pint of milk, some chopped parsley, salt, and pepper

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