Potatoes with Lamb Stuffing

Name: Potatoes with Lamb Stuffing
Ingredients: 8 large baked potatoes; i cup cold chopped lamb; 4 tablespoons chopped ham; i cup thin white sauce; 2 tablespoons cream; White I egg; Salt

From Left-overs made palatable, 1902

Serve the potatoes piled on their ends in a shallow dish, with a plentiful garnish of parsley.

Presented as published in 1902. 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

1868Calories

102 gProtein

278 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1868 kcal

Protein102 g

Carbohydrates278 g

Fiber27 g

Sugars31 g

Total Fat41 g

Saturated Fat19 g

Monounsaturated Fat14 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol240 mg

Sodium1465 mg

Potassium7734 mg

Calcium567 mg

Iron18 mg

Magnesium440 mg

Phosphorus1682 mg

Zinc16 mg

Copper1.8 mg

Manganese2.8 mg

Vitamin D0.4 mcg

Vitamin C115 mg

Vitamin A231 mcg

Vitamin E1.3 mg

Vitamin K25 mcg

Vitamin B64.4 mg

Vitamin B128.2 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.9 mg

Niacin (B3)34 mg

Folate417 mcg

Choline223 mg

Caffeine0 mg

Water1373 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 40. The excerpt below is the record exactly as published.

POTATOES WITH LAMB STUFFING 8 large baked potatoes i cup cold chopped lamb 4 tablespoons chopped ham i cup thin white sauce 2 tablespoons cream White I egg Salt

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