Baked Potatoes, No. 1

Ingredients

• a baking tin

Method

1. 1

   Wash and scrub the potatoes well, then dry and place them in a baking tin, and bake in a moderate oven for about 1 hour, according to size.

2. 2

   Too fierce a heat will cause the potatoes to shrivel.

3. 3

   Potatoes are improved by being steamed for about 20 minutes before baking.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 100. The excerpt below is the record exactly as published.

Baked Potatoes, No. 1. — Wash and scrub the potatoes well, then dry and place them in a bokiim tin, and bake in a moderate oven about 1 1 to ~ Hours, according to size. Too fierce a heat will cause the potatoes to shrivel. Potatoes are im- proved by being steamed for about 20 minutes betoi e baking. Large potatoes are best for bakiug. Baki d Potatoes, No. 2 — Steam the potatoes until the skins peel off easily. Rough the surface with a fork and sprinkle with a little flour and salt. lace the potatoes in a tin with two or three table- spoons of dripping. Baste often and cook until t lie potatoes are nicely brown and tender: it re- quires about 1 hour

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