Potato Stuffing
From The Institute cook book, 1913
Serves 6
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 42. The excerpt below is the record exactly as published.
POTATO STUFFING 2 cups hot boiled potatoes 1 tablespoon chopped parsley 1/2 tablespoon onion juice 1 tablespoon butter 1 teaspoon salt 5 tablespoons cream Vi teaspoon black pepper Yolks of 2 eggs
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