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Potato Stuffing
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 25. The excerpt below is the record exactly as published.
POTATO STUFFING— Cut some peeled raw potatoes into slices of moderate thickness and then cut into squares, rinse with cold water, drain and place them in a saucepan with a couple of ounces of butter, a chopped onion and one or two tablespoonfuls of chopped parsley, a little salt and pepper and grated nutmeg, place the lid on the pan, keeping the pan at the side of the fire and shaking contents occasionally until nearly cooked, then chop fine an equal quantity of pig's liver
Cook this with the app: pantry check, scaling, and the assistant.