CookEat Recipe
Potatoes Ancienne
Six medium potatoes steamed in a covered earthen pot under a wet towel. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1391. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use a food-safe heatproof covered pot/steamer in place of historical range arrangement, with a suitable clean damp heat-safe cover and water level monitored. Verify fork tenderness and safe handling; preserve skins. Limites : Potato mass, vessel size, evaporation and cooking time to tenderness are unmeasured. Monitor the stated water while steaming; no fixed cooked yield is claimed.
Method
Steps
Step 1
Wipe SIX medium raw unpeeled potatoes. Place in a food-safe heatproof earthen or equivalent pot with TWO GILLS water and ONE TSP salt.
Step 2
Cover potatoes with a CLEAN WET COARSE TOWEL suitable for hot food contact and a close lid. Steam beside heat for source ONE HOUR as guide, maintaining water and checking tenderness. Serve on a clean napkin.
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