Baked Potatoes

Ingredients

• the desired quantity of large and even-sized potatoes

Method

1. 1

   Wash the potatoes in cold water, place in a hot oven, and bake till done.

2. 2

   Remove and serve in a hot covered dish or in a napkin.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 308. The excerpt below is the record exactly as published.

the desired quantity of large and even-sized potatoes in cold water, place in a hot oven, and bake till done, which will be known by pressing them a little between the thumb and first finger ; then remove, and serve in a hot covered dish or in a napkin. Potatoes^ Mashed. — Place 1 quart of peeled and wdl-washed potatoes in a saucepan over the fire, cover with 1 quart cold water, add 1 tablespoonful salt, and boil till tender ; then drain and mash fine with a potato masher. In the meantime put Y2 cupful milk with 1 tablespoonful butter in a small saucepan over the fire; when hot add it to the potatoes, mix well and beat the potatoes with a wooden spoon for a few minutes, then serve. Potato Pur^e. — Boil 1 quart peeled and washed potatoes with 1 quart of water and 1 tablespoonful salt ; when done, drain off the water, and press the potatoes through a sieve ; return to saucepan, add Vs pint of hot cream or milk and 1 ounce butter, mix all well, and serve. One tablespoonful fine-chopped parsley may be mixed with the potatoes if desired. Potato Sonfflfi. — Boil 1 quart peeled and washed potatoes

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