Savoury Potatoes
From Cookery and housekeeping, 1882
Serves 6
If skins are not good, use souffle cases.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 136. The excerpt below is the record exactly as published.
Savoury Potatoes. Take six potatoes with skins in a sound condi- tion, clean thoroughly. Bake till the inside is tender, but the skin not blistered. Cut off a slice from the end of each potato, and scoop out the meal. Mash till quite smooth with cream or butter, pepper and salt, and a very little Parmesan cheese ; lastly, stir in the yolk and white of an ^g<g well beaten
Cook this with the app: pantry check, scaling, and the assistant.