Name: To Boil Potatoes
Ingredients: a spoonful of cream; salt

To Boil Potatoes

Ingredients

a spoonful of cream
salt

Directions

When potatoes are old, pare them and drop them into a pot of boiling water, and boil until a fork can be run through them easily ; if you wish them whole, pour off the water and put in a little salt, and let them remain over the coals a few minutes. This will make them mealy. If you wish mashed potatoes, take them up and mash and beat thoroughly ; add a spoonful of cream, butter and salt. When potatoes are young and small, take about three and put them in a cloth and squeeze. This makes them mealy, and gives the appearance of large potatoes. Dress with cream and butter.
VEGETABLE EECDPES. 63

Nutrition, whole recipe (rough)

51Calories

0 gProtein

5 gFat

0 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Cream	1 tbsp (15ml) heavy	51
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Vehling, Joseph Dommers, 1879-1950. fmo. 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. See the original page.