Aunt Virginia's Stuffed Potatoes

Name: Aunt Virginia's Stuffed Potatoes
Ingredients: Bake 6 large-sized potatoes; 1 tablespoon of butter; 1/2 cup of hot milk; a teaspoon of salt; pepper to taste; the well beaten whites of two eggs

From The Aunts' Cook Book, 1922

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

Nutrition per serving

899Calories

34 gProtein

174 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories899 kcal

Protein34 g

Carbohydrates174 g

Fiber25 g

Sugars7.9 g

Total Fat22 g

Saturated Fat3.7 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol403 mg

Sodium2536 mg

Potassium4299 mg

Calcium278 mg

Iron11 mg

Magnesium262 mg

Phosphorus753 mg

Zinc4.3 mg

Copper1.4 mg

Manganese4.6 mg

Vitamin D2 mcg

Vitamin C177 mg

Vitamin A167 mcg

Vitamin E1.4 mg

Vitamin K59 mcg

Vitamin B62.9 mg

Vitamin B120.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)9.9 mg

Folate186 mcg

Choline406 mg

Caffeine0 mg

Water794 g

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 Virginia's Stuffed Potatoes Bake 6 large-sized potatoes. When done cut the tops off and scrap out the potatoes with spoon into a hot bowl. Mash fine and add 1 tablespoon of butter, J^ cup of hot milk, a teaspoon of salt and pepper to taste. Beat until very light, then add the well beaten whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.