Baked Potatoes
From Cookery for little girls, 1910
Do not cover to avoid sogginess.
Presented as published in 1910. 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 Cookery for little girls (1910) by Olive Hyde Foster, page 15. The excerpt below is the record exactly as published.
BAKED POTATOES Potatoes for baking should be of uniform, med- ium size and perfect. After being well scrubbed they should be wiped dry and put in a moderate oven three-quarters of an hour before meal-time. If the meal is delayed for any reason they should be pricked with a fork in several places to let out 48 THE INTERESTING POTATO the steam, and then set where they will keep hot, but not in a covered dish, or they will get wet and soggy. STUFFED POTATOES If it is necessary to keep them any length of time, cut off the end of each potato, scrape out the inside, season with salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.