Dessert
New potatoes with cream sauce
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil the potatoes in salted water until done.
- Drain and cover with a white sauce made as follows: Put two tablespoonfuls of butter into a saucepan and when it begins to bubble add two tablespoonfuls of flour;
- let them cook for one minute, then add one pint of hot milk, season with salt and pepper and a half teaspoonful of chopped parsley.
Historical transcription
Source method
- 1
Boil the potatoes in salted water until done. Drain and cover with a white sauce made as follows: Put two tablespoonfuls of butter into a saucepan and when it begins to bubble add two tablespoonfuls of flour; let them cook for one minute, then add one pint of hot milk, season with salt and pepper and a half teaspoonful of chopped parsley.
Nutrition pending
No invented nutrition numbers.
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