Potatoes in Jackets
Recipe No. 622 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 622 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Potatoes, white — 40 pounds
- Salt — as needed
- Water, boiling — as needed
Directions
- Wash potatoes thoroughly.
- Cover potatoes with boiling salted water. Cover and heat to boiling point; reduce heat and simmer 20 to 30 minutes or until tender. Drain.
- Allow potatoes to stand uncovered until steam escapes and potatoes are dry and mealy.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Potatoes, white — 3 lb 3¼ oz Salt — to taste Water, boiling — to taste
Potatoes may be pared before cooking if desired.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 622, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.