Potato on the Half Shell

Name: Potato on the Half Shell
Ingredients: about a teaspoonful of butter; a tablespoonful of milk; a shake or two of salt; Sometimes you can put in a little chopped meat.; The beaten white of an egg may be added to make a potato puff.

From Food and health, 1916

Can add chopped meat or egg white for a puff.

Presented as published in 1916. 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

Nutrition per serving

26Calories

4 gProtein

1 gCarbs

4 gFat

Full nutrition (30 nutrients)

Calories26 kcal

Protein3.7 g

Carbohydrates1.4 g

Sugars0.7 g

Total Fat4.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol12 mg

Sodium6.2 mg

Potassium24 mg

Calcium19 mg

Iron0 mg

Magnesium1.9 mg

Phosphorus16 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin A4.9 mcg

Vitamin E0 mg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate0 mcg

Choline2.7 mg

Water40 g

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 41. The excerpt below is the record exactly as published.

Potato on the half shell is one step more. Cut the potatoes in two,4engthwise ; take out the potato and mash it with butter, milk, and salt; add about a teaspoonful of butter, a table- spoonful of milk, and a shake or two of salt, to each potato. Beat this well, put back piled lightly in each half shell, and brown the tops slightly. Sometimes you can put in a little chopped meat. The beaten white of an egg may be added to make a potato puflF.

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