No. 604 — Boiled Peeled Potatoes
English historical translation of Molokhovets recipe No. 604 from the 1901 Russian cookbook, retaining original methods and measures.
For fluffy potatoes, peel and immediately lower them into cold water to prevent discoloration. Rinse and place in fresh cold water without salt.
When the water boils, add salt at the rate of one full teaspoon for three glasses of water. Cook for about twenty minutes until soft, watching carefully so they do not overcook.
Drain, cover and shake the pan, then leave to stand for about a quarter of an hour. When steam no longer escapes, transfer the potatoes to a prepared sauce and bring to the boil once, or put them straight on a hot serving dish under a hot napkin.
For six to eight diners, the author recommends three Russian pounds, somewhat more than half an osmushka, if potatoes are the sole dish; when served with other dishes, 1½ pounds suffice.
The digitized entry ends with an introduction, 'Potatoes boiled in this way are served:', but provides no following list in this record.