Dinner
Boiled potatoes
Marion Harland’s original method for Boiled potatoes, retained as a source transcription for modern discovery.
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.
- Have a pot of boiling water ready, salt it slightly and boil fast until a fork pierces the largest readily.
- Throw off the water immediately, sprinkle with salt, and dry out as directed in last recipe.
Historical transcription
Source method
- 1
Pare with a sharp knife, and as thin as possible. Much of the mealiness of the potato depends upon this. The scullion who slashes away chunks of her beloved edible really deprives it of its chief merit, and all its comeliness. Have a pot of boiling water ready, salt it slightly and boil fast until a fork pierces the largest readily. Throw off the water immediately, sprinkle with salt, and dry out as directed in last recipe.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.