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Potatoes Stuffed with Meat
From Lessons in cooking through preparation of meals, 1912
Serves 2
Serve plain or with White Sauce or Tomato Sauce.
Presented as published in 1912. 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
377Calories
10 gProtein
86 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories377 kcal
Protein10 g
Carbohydrates86 g
Fiber11 g
Sugars6.9 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol2.6 mg
Sodium31 mg
Potassium2035 mg
Calcium74 mg
Iron3.9 mg
Magnesium112 mg
Phosphorus280 mg
Zinc1.5 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C97 mg
Vitamin A9.3 mcg
Vitamin E0.1 mg
Vitamin K46 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.9 mg
Folate85 mcg
Choline59 mg
Caffeine0 mg
Water425 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 112. The excerpt below is the record exactly as published.
POTATOES STUFFED WITH MEAT BROWN BREAD AND BUTTER TEA TARTS Potatoes Stuffed with Meat Pare 6 good sized potatoes, cut them in halves and scoop out the centers, leaving a wall 3^ -inch thick. Cover the potato taken from the centers with cold water and reserve for use at dinner. Cook the potato shells in boiling salted water for 10 m. Drain and stand in a baking pan. Grind the beef olives left from the preceding meal, or any other cold meat that is on hand, with ^ small onion 202 LESSONS IN COOKING and I T parsley
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