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Vegetables--white Potatoes

A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).

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A historical recipe

Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.

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

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. a teaspoonful of salt
  2. a tablespoonful of butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Potatoes are one of the most valuable of vegetables.
  2. White potatoes, after being pared, should be put in a stew-pan over the fire with a little boiling water, but not enough to cover them.
  3. The water should be kept boiling continuously.
  4. About thirty minutes from the time they commence boiling will be the time required for cooking potatoes of ordinary size.
  5. It spoils potatoes to have the water stop boiling even for a short time.
  6. Add half a teaspoonful of salt to the potatoes when partly boiled and when cooked sufficiently drain the water from them at once and sprinkle a little salt over the dry potatoes.
  7. Close the lid of the stew-pan tightly, give it a quick shake, when the potatoes will he found dry and flaky.
  8. Mash fine with a potato masher, adding a tablespoonful of butter and a couple tablespoonfuls of milk.
  9. Let stand a minute on the hot range to heat the milk, then beat all together with a fork until creamy.
  10. Add more salt if necessary.
  11. That is quite important, as potatoes require considerable salt.
  12. Cover the potatoes with a cloth.
  13. Never allow to stand with the lid of the stew-pan over them, as it will draw moisture.
  14. Serve white potatoes as soon as possible after being cooked, as they are not appetizing when allowed to stand any length of time.

Plating

Cookware for this recipe

  • Saucepan
  • Colander
Source Public domain in the USA
Credit

From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). Public domain in the USA; its status may differ elsewhere.

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.