To Boil Potatoes in Their Jackets

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
6.0 persons
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Wash the potatoes well, and if necessary, use a clean scrubbing-brush to remove the dirt from them; and if possible, choose the potatoes so that they may all be as nearly the same size as possible.
  2. When thoroughly cleansed, fill the saucepan half full with them, and just cover the potatoes with cold water, salted in the above proportion.
  3. Bring them to boil, then draw the pan to the side of the fire, and let them simmer gently until tender.
  4. Ascertain when they are done by probing them with a fork; then pour off the water, uncover the saucepan, and let the potatoes dry by the side of the fire, taking care not to let them burn.
  5. Peel them quickly, put them in a very hot vegetable-dish, either with or without a napkin, and serve very quickly.
  6. After potatoes are cooked, they should never be entirely covered up, as the steam, instead of escaping, falls down on them, and makes them watery and insipid.
Original Text
TO BOIL POTATOES IN THEIR JACKETS. 1138. INGREDIENTS.—10 or 12 potatoes; to each 1/2 gallon of water, allow 1 heaped tablespoonful of salt. Mode.—To obtain this wholesome and delicious vegetable cooked in perfection, it should be boiled and sent to table with the skin on. In Ireland, where, perhaps, the cooking of potatoes is better understood than in any country, they are always served so. Wash the potatoes well, and if necessary, use a clean scrubbing-brush to remove the dirt from them; and if possible, choose the potatoes so that they may all be as nearly the same size as possible. When thoroughly cleansed, fill the saucepan half full with them, and just cover the potatoes with cold water, salted in the above proportion: they are more quickly boiled with a small quantity of water, and, besides, are more savoury than when drowned in it. Bring them to boil, then draw the pan to the side of the fire, and let them simmer gently until tender. Ascertain when they are done by probing them with a fork; then pour off the water, uncover the saucepan, and let the potatoes dry by the side of the fire, taking care not to let them burn. Peel them quickly, put them in a very hot vegetable-dish, either with or without a napkin, and serve very quickly. After potatoes are cooked, they should never be entirely covered up, as the steam, instead of escaping, falls down on them, and makes them watery and insipid. In Ireland they are usually served up with the skins on, and a small plate is placed by the side of each guest. Time.—Moderate-sized potatoes, with their skins on, 20 to 25 minutes after the water boils; large potatoes, 25 minutes to 3/4 hour, or longer; 5 minutes to dry them. Average cost, 4s. per bushel. Sufficient for 6 persons. Seasonable all the year, but not good just before and whilst new potatoes are in season. ANALYSIS OF THE POTATO.—Next to the cereals, the potato is the most valuable plant for the production of human food. Its tubers, according to analysis conducted by Mr. Fromberg, in the laboratory of the Agricultural Chemical Association in Scotland, contain the following ingredients:—75.52 per cent. of water, 15.72 starch, O.55 dextrine, 3.3 of impure saccharine matter, and 3.25 of fibre with coagulated albumen. In a dried state the tuber contains 64.2 per cent, of starch, 2.25 of dextrine, 13.47 of impure saccharine matter, 5.77 of caseine, gluten, and albumen, 1 of fatty matter, and 13.31 of fibre with coagulated albumen.
Notes
—