Baked Potatoes
From Food and health, 1916
For serving, cut potatoes in half lengthwise, sprinkle with salt, add butter, and mash lightly in the skin.
Presented as published in 1916. 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 Food and health (1916) by Helen Kinne, page 41. The excerpt below is the record exactly as published.
Baked potatoes. I. (The best method for new potatoes.) Select those of even size. When scrubbed, place them in a shallow pan or upon the rack of the oven. The oven should be hot. The length of time depends upon the size of the potato ; forty-five minutes is the time for medium size. Courtfuj/ of DiUfirrnuM t/ FmaJft and Cookfrv, Tvttihern Cotieve, C&ititnMa UniveraUy. Fig. 57. — Baked potatoes, mashed, seasoned, and returned to the skins. Test by pressing firmly, or by sticking in a fork. When the potato is done, it feels soft to the fingers. If the potatoes cannot be eaten at once, break the skin to let out the steam, cover with a cloth, and keep them hot. Here is a nice way to serve potatoes. Cut them in two. THE HOME SUPPER 123 lengthwise; sprinkle with salt, and add as much butter as one would use at the table
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