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Cookery manuscript, Reading, England
Page 21
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Potatoes Lay Elizabeth Fostescae. No 1. To boil Potatoes Be careful in your choice of Potatoes. No Vegetable varies so much in quality - the reddish kind are better than the white - but the yellowlooking ones are generally the best. - Choose them of a moderate size, free from blemishes, & fresh - & buy them from the mould - they must not be wetted till they are cleaned to boil. Fill a sauce pan, half full of potatoes of equal size, & put to them as much cold water, as will cover them about an inch - Most boiled things are spoiled by too little water but potatoes are commonly spoiled by too much, they must merely be covered, & a little allowe's for waste in boiling, so that they may be covered at last. - then take them off, & set them by the side of the fire to boil gently, the slower the better, till they are soft enough to admit a fork then pour the water from them, [illegible]
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Potatoes Lay Elizabeth Fostescae. No 1. To boil Potatoes Be careful in your choice of Potatoes. No Vegetable varies so much in quality - the reddish kind are better than the white - but the yellowlooking ones are generally the best. - Choose them of a moderate size, free from blemishes, & fresh - & buy them from the mould - they must not be wetted till they are cleaned to boil. Fill a sauce pan, half full of potatoes of equal size, & put to them as much cold water, as will cover them about an inch - Most boiled things are spoiled by too little water but potatoes are commonly spoiled by too much, they must merely be covered, & a little allowe's for waste in boiling, so that they may be covered at last. - then take them off, & set them by the side of the fire to boil gently, the slower the better, till they are soft enough to admit a fork then pour the water from them, [illegible]
Szathmary Culinary Manuscripts and Cookbooks
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