To Stew Potatoes
From The art of cookery, 1899
Serves 1
Alternatively, serve with white or other sauce.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 40. The excerpt below is the record exactly as published.
To Stew Potatoes. — Cut pared potatoes in slices about an eighth of an inch in thickness, stew gently till tender, drain, add a little cream or milk, season with salt and pepper, add a little minced parsley
Cook this with the app: pantry check, scaling, and the assistant.