Potatoes creamed

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

good potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
salt ↝ Salt, table, iodized [Spices and Herbs]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some benshamelle

Instructions (3)

Pare good potatoes, cut them into quarters, trim them round, and put them into a stewpan.
Boil them gently till half done, drain them dry, add to them cream, salt, and fresh butter, a small quantity of each, or some benshamelle.
Stew them very gently till they are done, and be careful they do not break.

Original Text

Potatoes creamed.

Pare good potatoes, cut them into quarters, trim them round, and put them into a stewpan. Boil them gently till half done, drain them dry, add to them cream, salt, and fresh butter, a small quantity of each, or some benshamelle. Stew them very gently till they are done, and be careful they do not break.

Notes

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