Baked Potatoes
From The "Queen" cookery books: Vegetables, 1902
Serve as a garnish to the meat or separately.
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 55. The excerpt below is the record exactly as published.
Baked potatoes need watching VEGETABLES. 109 whilst cooking, for if left too long before pricking they will hurst ; whilst if pricked too soon they dry up, shrivel, and harden. Potatoes, baked. — Another form of baked potatoes is not so often seen as it was formerly, when meat was roasted at the open fire. For these boil some good floury potatoes (be careful not to overcook them), then remove the skins carefully. About an hour before the meat is done, dredge the potatoes lightly with fine flour, and place them in the dripping-pan under the meat
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