vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Puff Potatoes
From The Cook County cook book, 1912
Serves 2
Potatoes Au Gratin are prepared in the same way, only use grated cheese to suit taste.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 283. The excerpt below is the record exactly as published.
BAKED PUFF POTATOES.— Bake large potatoes, cut in half when done, scoop out and season as ior mashed potatoes, whip light and return to shell and set in oven to brown. Potatoes Au Gratin are prepared in the same way, only use grated cheese to suit taste. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111. BOILED POTATOES.— Old potatoes are better for being peeled and put in cold water an hour before being put over to boil. They should then be put in fresh cold water, when set over the fire. New potatoes should always be put into boiling water, and it is best to prepare them just in time for cooking. They are better steamed than boiled. — Mrs. Gabel O'Connell, 2632 Grand Ave., Chicago, 111. POTATO BORDER.— Put 1 oz. of butter and 1 teaspoon of milk into a saucepan; when hot, add 1 lb. of cooked potatoes, rubbed through a sieve, the yolk of 1 egg, and a little pepper, salt
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