Baked Potatoes

Ingredients

• Select large potatoes
• pepper
• salt
• melted butter
• hot milk
• powdered cracker crumbs

Method

1. 1

   Bake potatoes until soft, cut lengthwise, and scoop out the middle.

2. 2

   Mash and season with pepper, salt, melted butter, and hot milk.

3. 3

   Refill shells, sprinkle with crumbs, and bake until brown.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 49. The excerpt below is the record exactly as published.

Baked Potatoes. Canned Corn. Bread and Butter. Hot Apple Pie. Cheese. Supper.— Baked Beans. Boston Brown Bread. Lemon Cream Cake. Tea. Lemon CRE.^M Cake.— !^ cup butter, 3 cups sugar, i cup sweet milk, 3 eggs, yolks and whites beaten separately, 3 cups flour, 3 teaspoonfuls baking powder. Bake in jelly tins. For tilling, I cup sugar, 2 tablespoonfuls butter, 2 eggs, grated rind and juice of 2 lemons. Mi.\ all together and boil till consist- ency of Jelly. Spread between layers, and dust powdered sugar on top without the filling. SUNDAY, APRIL Breakfast.— California Breakfast Food with Cream. ^^^ Fried Cod Fish Cakes. Warmed Potatoes. Breakfast ^^ Puffs. Coffee. Dinner.— Roast Beef. Gravy. Browned Baked Potatoes. Lettuce. Canned Tomatoes. Bread and Butter. Mince Pie. Cheese. Supper.- Scalloped Oysters. Hot Buttered Boston Brown Bread. Canned Fruit. Cake. Tea. LETTicr..— Pick over and wash carefully, do not cut the leaves, but tear apart as cutting wilts it. Shake off the water and keep in a cool place untill ready to serve, then arrange in a salad bowl, the large leaves around the edge and the light ones in the center. Serve with sugar, salt and vinegar to taste. MONDAY, APRIL Breakfast.— Wheat Germ with Cream. Omelet. Warmed ^^m Potatoes. Bread and Butter. Coffee. ^^^ Dinner.— Beef Roils or Olives. Baked Potatoes. Celery. Bread and Butter. Pumpkin Pie. Cheese. Supper.— Sardines served with Slices of Lemon. Bread and But- ler. Stewed Fruit. Cake. Tea. Baked PoT.\TOKS.— Select large potatoes and bake until soft, then cut each potato lengthwise, into halves. Carefully dig out themiddle with a spoon leaving nothing but the shell which you must not break. Mash the potatoes and season with pepper, salt, melted butter, and add hot milk to make soft and creamy. Put this mixture back into the shells, heaping full, sprinkle powdered cracker crumbs

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