Potatoes on Half Shell

Name: Potatoes on Half Shell
Ingredients: six perfect good sized potatoes; the beaten whites of three eggs; season with milk or cream; butter; salt and pepper to taste

From Cooks in clover, 1889

Presented as published in 1889. 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

693Calories

18 gProtein

158 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories693 kcal

Protein18 g

Carbohydrates158 g

Fiber19 g

Sugars7.4 g

Total Fat0.8 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium54 mg

Potassium3825 mg

Calcium108 mg

Iron7.3 mg

Magnesium207 mg

Phosphorus513 mg

Zinc2.7 mg

Copper1 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C177 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K18 mcg

Vitamin B62.7 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)9.5 mg

Folate135 mcg

Choline109 mg

Caffeine0 mg

Water713 g

As published

This recipe was extracted from Cooks in clover (1889), page 21. The excerpt below is the record exactly as published.

Potatoes on Half Shell. — Bake six perfect good sized potatoes until done, then cut carefully length- wise, scoop out the contents — preserving the shells unbroken, beat in a bright tin with a silver fork, sea- son with milk or cream, butter, salt and pepper to taste. Add the beaten whites of three eggs

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