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Creamed Potatoes

A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.

A historical recipe

Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. One quart of cold boiled potatoes, cut in very thin slices;
  2. one pint of cream sauce, salt, pepper.
  3. Season the potatoes with salt and pepper, and turn them into the sauce.
  4. Cover the stew-pan, and cook until the potatoes are hot--no longer.
  5. Serve immediately in a hot dish.
  6. They will heat in the double boiler in six minutes, and will not require stirring.