Aunt Robbie's Stuffed Potatoes
From The Aunts' Cook Book, 1922
Use large potatoes for better appearance.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 20. The excerpt below is the record exactly as published.
Aunt Robbie's Stuffed Potatoes Bake potatoes so that skins do not get too hard and dry. Cut off tops and scoop out inside. Put through potato ricer, add butter and heated milk, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.