Baked Potatoes
From Sea Cookery, 1911
For baking with beef or mutton, peel and cut potatoes in halves lengthwise.
Presented as published in 1911. 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 Sea Cookery (1911) by Richard Bond, page 64. The excerpt below is the record exactly as published.
BAKED POTATOES. To bake potatoes in their skins, scrub them until quite clean,
Cook this with the app: pantry check, scaling, and the assistant.