Baked Potatoes with Cream and Eggs

Ingredients

• 6 large potatoes
• 1 gill of cream
• cayenne to taste
• salt to taste
• 2 eggs

Method

1. 1

   Roast six large potatoes, cut off the top of each one carefully, turn them into a basin and mash them till quite smooth.

2. 2

   Add a little cream, cayenne, salt, and the yolks of two eggs; mix well and put them back into the skins.

3. 3

   Bake for twenty minutes, and serve very hot.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 8. The excerpt below is the record exactly as published.

1 gill of cream ; cayenne | and salt to taste ; 2 eggs. I Eoast six large potatoes, cut off the top of each one | carefully, turn them into a basin and mash them till| quite smooth, add a little cream, cayenne, salt, and| the yolks of two eggs ; mix well and put them back] into the skins. Bake for twenty minutes, and serve| very hot. J For Four Persons. — 8 slices of bread and butter ; 3 toma-j toes ; pepper and salt to taste ; 1 basket of mustard andl cress, or 1 lettuce. i Cut some slices of bread and butter, season well* with pepper and salt, put a slice of tomato on the' bread and another slice of bread on that. Cut into' oblong shapes, serve on a napkin with mustard and cress or lettuce in the centre. For Four Persons. — 2 ozs. of cbicken. or game; 1 oz. of, Parmesan cheese ; 3 anchovies ; 3 rounds of fried bread ; a tablespoonful of fried bread crumbs ; 2 ozs. of butter; cayenne' to taste. I Take a httle chicken or game, a little ham, some Parmesan cheese, thi’ee anchovies washed and boned, 1 a pat of butter, cayenne pepper and salt ; pound all together and pass through a sieve. Have ready! some fried bread cut in rounds ; spread this mix- Potato Souffle. Tomato Sandwiches. Canapis ^ la Windsor. SAVOURIES AND SWEETS. 19 roe thick on each round, sprinkle fried bread crumbs them, and place in the oven for ten minutes, rrve very hot. Anchovies in Olives. FFor Two Persons. — 3 anchovies; 9 French, olives ; J oz. ■llted butter; cayenne to taste

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