Stewed Potatoes
From Every-day dishes and every-day work, 1897
Cold boiled or baked potatoes can be used.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 48. The excerpt below is the record exactly as published.
Stewed Potatoes. — Pare the potatoes and slice rather thin. Put into boiling water, and cook until nearly tender, but not broken. Have some rich milk boiling in the inner dish of a double boiler, add to it a little salt, then stir in for each pint of milk a heaping teaspoonful of corn-starch or rice-flour
Cook this with the app: pantry check, scaling, and the assistant.