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Steamed Potatoes

A simple dish of potatoes steamed until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Steamed Potatoes

Ingredients

Directions

Prepare

  1. Wash and peel the potatoes.

  2. Slice them into pieces about ⅛ inch thick, holding them over a bowl of water or the frying pan.

  3. Transfer the sliced potatoes to the bottom of the frying pan or skillet.

Steam and serve

  1. Add enough water to steam the potatoes.

  2. Cover and cook until tender.

  3. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Potatoes
Form the main body of the dish, becoming tender and starchy as they steam.
Water
Creates steam that cooks the potatoes gently and evenly in the covered pan.

The step that matters

Adding enough water to steam the potatoes. Water must produce steam for the whole cooking time; if it boils off, the potatoes scorch or cook unevenly instead of becoming tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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