Baked Potatoes
From Chambers's cookery for young housewives, 1894
This method brings out the flavor of the vegetable better than any other.
Presented as published in 1894. 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 Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 50. The excerpt below is the record exactly as published.
BAKED POTATOES — SALADS. BOASTED POTATOES. 12 potatoes. | Roasted joint. Parc the potatoes, and put them raw into a flat dripping- pan, below the meat while it is roasting before the fire. Turn them so that they may he browned equally all over. Tf the meat be very fat, take out a portion of the dripping, to keep the potatoes from being greasy. Serve hot with the meat, in a separate dish. BAKED POTATOES. 6 potatoes. I 3 oz. butter. Salt. I Pepper
Cook this with the app: pantry check, scaling, and the assistant.