Stewed Potatoes
From Luncheons, breakfasts, simple dinners and carving, 1905
Presented as published in 1905. 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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 12. The excerpt below is the record exactly as published.
Stewed Potatoes — Cut the potatoes up in small pieces, boil tender. When done drain off the water, cover with milk or cream, add a piece of butter, a little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.