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To Cook Small New Potatoes
From The Pattern cook-book, 1890
Serves 4
The milk should be a thick cream.
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 110. The excerpt below is the record exactly as published.
TO COOK SMALL NEW POTATOES. It is often a question what to do with new potatoes that are very small. They are delicious cooked as described below, and for this purpose the smaller they are the better. Soak them one hour in cold water ; then rub off the skin with a coarse cloth, put them on the fire to boil, and when tender remove them from the fire and drain well. Then add to the potatoes enough milk to nearly cover them, and heat it to boiling. When the milk is hot, stir in one table-spoonful of butter rubbed to a cream with one table-spoonful of flour. Stir well to pre- vent the potatoes sticking to the stew-pan, being careful not to break them; and add salt and pepper, and more butter, if desired.
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