Potatoes on the Half-Shell
From New Delineator recipes., 1929
If potatoes are too large for a single serving, cut in two lengthwise.
Presented as published in 1929. 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 New Delineator recipes. (1929) by Delineator Home Institute, page 46. The excerpt below is the record exactly as published.
POTATOES ON THE HALF-SHELL Select medium-sized potatoes and bake. Remove the top of each potato so as to make it boat shape. Scoop out the inside, being careful not to break the shell. Mash very thoroughly — it is well to put them through a ricer — add butter, salt and hot milk
Cook this with the app: pantry check, scaling, and the assistant.