Riced Potatoes
Ingredients
Directions
Pare, plain boil, mash, and season with salt ; rub with a wooden spoon through a hot colander ; put low in the oven to heat, but not brown.
Rccapitidatioii of the Lesson.
By Emily Huntington (1841–1909).
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.
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