vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Potatoes
From The national course in home economics, 1917
Serves 4
Pierce baked potatoes with a fork before taking them out of the oven to improve taste.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 317. The excerpt below is the record exactly as published.
BAKED POTATOES. (Peeled.) Peel nice, large potatoes carefully to retain their shape, wash them in a strong brine, then take an apple-corer, with which take out a piece of potato from end to end, insert a piece of butter, season with a trifle of pepper
Cook this with the app: pantry check, scaling, and the assistant.