Potatoes Farcied
From French dishes for American tables, 1886
Can also be prepared with half potato and half chopped meat.
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 69. The excerpt below is the record exactly as published.
Potatoes farcied. Wash ten medium- VEGETABLES. 151 sized potatoes — long potatoes, if you have them. Bake them, and cut the tops off with a sharp knife, and with a teaspoon scoop out the inside of each potato, which put in a bowl with two ounces of butter and the yolks of two eggs, a pinch of salt, pepper, and sugar
Cook this with the app: pantry check, scaling, and the assistant.