Victorian Stewed Potatoes 1889
"Recipe hails from the 1889 cookbook entitled Aunt Babette’s Cookbook."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (249.5 g)
- Calories 213.2
- Total Fat - 10 g
- Saturated Fat - 6 g
- Cholesterol - 28.7 mg
- Sodium - 490.3 mg
- Total Carbohydrate - 25.5 g
- Dietary Fiber - 3.1 g
- Sugars - 7.3 g
- Protein - 6.3 g
- Calcium - 159.4 mg
- Iron - 0.9 mg
- Vitamin C - 15.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large stock pot filled with cold water, add prepped potatoes and a large pinch of salt.
Step 2
Bring to a boil and reduce to a rolling boil, cooking until the potatoes are fork-tender, drain.
Step 3
Put the potatoes back into the stock pot along with 1 cup milk and half of the parsley.
Step 4
Stew the potatoes with the milk and parsley for 9 minutes, stirring occasionally to prevent the potatoes from sticking to the bottom.
Step 5
Pour the stewed potatoes into a bowl, set aside.
Step 6
In the same pot melt butter and whisk in flour, creating a roux, whisk for 3 minutes to remove the raw flour taste.
Step 7
Gradually add remaining milk and half of the parsley, whisking until the sauce thickens.
Step 8
Add in potatoes.
Step 9
Season with salt and pepper to taste.
Step 10
Garnish with remaining parsley.
Tips
No special items needed.
0 Reviews
You'll Also Love
