Dinner
Stewed potatoes (No. 1)
A page-cited historical dinner 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.
- Peel, cut into neat, small dice and lay in cold water for an hour.
- Put over the fire in boiling water, slightly salted, and cook tender.
- Turn off the water and pour in a large cupful of hot milk, in which you have stirred a pinch of soda.
- Boil one minute and stir in a tablespoonful of butter rubbed into one of flour.
- Pepper and salt, add a tablespoonful of onion juice and a tablespoonful of minced parsley.
Historical transcription
Source method
- 1
Peel, cut into neat, small dice and lay in cold water for an hour. Put over the fire in boiling water, slightly salted, and cook tender. Turn off the water and pour in a large cupful of hot milk, in which you have stirred a pinch of soda. Boil one minute and stir in a tablespoonful of butter rubbed into one of flour. Pepper and salt, add a tablespoonful of onion juice and a tablespoonful of minced parsley. Simmer for another minute, and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.