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To Boil New Potatoes
From Modern cookery, in all its branches, 1884
Serves 4
Serve with melted butter or white sauce.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 285. The excerpt below is the record exactly as published.
TO BOIL NEW POTATOES. These are never good unless freshly dug. Take them of equal size, and rub off the skins with a brush or a very coarse cloth, wash them clean, and put them without salt into boiling, or at least, quite hot water ; boil them softly, and when they are tender enough to serve, pour off the water entirely, strew some fine salt over them, give them a shake, and let them stand by the fire in the saucepan for a minute ; then dish and serve them immediately. Some cooks throw in a small slice of fresh butter
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