Name: Riced Potatoes
Ingredients: 44 lessoiw second; salt

Riced Potatoes

Ingredients

44 lessoiw second
salt

Directions

1 We cook as for mashed potatoes.
2 We heat the colander.
3 We mash the potatoes in the kettle in which they have been boiled.
4 We taste, and if needed we add salt.
5 We heat the dish in which the potato is to be served.
6 We place the hot colander over the hot dish, and stir the potato rapidly through with a wooden spoon.
Now it is finished.
LESSOiW SECOND. DIAGRAM OF TABLES.

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.