Potatoes Stuffed
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 310. The excerpt below is the record exactly as published.
otatoes^ Staffed. — Peel 6 large potatoes, cut them length- wise in half, scoop out the center, and fill them with veal or sausage forcemeat
Cook this with the app: pantry check, scaling, and the assistant.