Mashed Potatoes
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A historic early American dish of potatoes, riced, butter, few grains pepper and hot milk. Adapted from Mashed Potatoes, from The Boston Cooking-School Cook Book (1896).
Adapted from Mashed Potatoes, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/mashed-potatoes-2.md.
The dish
2 of 5 items checked
www.gutenberg.org
2 of 5 items checked · 3 aisles
To five riced potatoes add three tablespoons butter, one teaspoon salt, few grains pepper, and one-third cup hot milk
Beat with fork until creamy, reheat, and pile lightly in hot dish
Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)