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Steamed Potatoes

A simple dish of potatoes cooked by steaming in a double boiler.

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

Ingredients

Directions

Prepare

  1. Fill a small boiler three-quarters full of water and bring to a boil.

  2. Place a second boiler with perforated holes on top and add the potatoes with a little salt.

  3. Cover tightly with a perforated lid.

Steam and serve

  1. Once steam comes through freely, the potatoes are done.

  2. Serve as you would boiled potatoes.

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
Starch that softens with steam, becoming tender and fluffy when cooked through.
Coarse sea salt
Seasons the potatoes directly, adding flavour to the surface and flesh.

The step that matters

Keeping the lid sealed. Steam must build up and pass through the holes to cook the potatoes evenly. A loose lid lets steam escape, so the potatoes cook slowly and unevenly.

“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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