Baked Potato with Country Gravy
From Science of food & cookery, 1921
A hearty dinner option.
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 48. The excerpt below is the record exactly as published.
BAKED POTATO COUNTRY GRAVY NEW PEAS LETTUCE WHEAT STICKS WALNUTS
Cook this with the app: pantry check, scaling, and the assistant.