Dinner
Stewed potatoes (No. 2)
Stewed potatoes (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including lay in cold water for an hour, drain, and put them over the fire in salted boiling w.
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.
- Lay in cold water for an hour, drain, and put them over the fire in salted boiling water.
- Cook together in a saucepan a heaping teaspoonful, each, of butter and browned flour, and pour upon them a pint of weak beef stock.
- When you have a smooth, thick sauce, season with pepper, salt and a little onion juice, and mix with the potato dice.
Historical transcription
Source method
- 1
Peel potatoes and cut them into neat squares. Lay in cold water for an hour, drain, and put them over the fire in salted boiling water. Stew until they are tender, but not soft. Turn into a colander to drain. Cook together in a saucepan a heaping teaspoonful, each, of butter and browned flour, and pour upon them a pint of weak beef stock. When you have a smooth, thick sauce, season with pepper, salt and a little onion juice, and mix with the potato dice.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.