Spanish Stuffed Potatoes

Name: Spanish Stuffed Potatoes
Ingredients: large smooth potatoes; two tablespoons butter; one tablespoon of finely cut parsley; two tablespoons of pimiento; one-fourth teaspoon chile powder; two tablespoons hot milk; one-half whipped egg

From California Mexican-Spanish cook book, 1914

Garnish with pimiento and parsley.

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 California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 13. The excerpt below is the record exactly as published.

Spanish Stuffed Potatoes Rub lard on large smooth potatoes. Bake un- til soft; cut off a slice and cut out center of po- tatoes, add two tablespoons butter, one table- spoon of finely cut parsley, two tablespoons of pimiento — chopped — cucumber, chopped — one- fourth teaspoon chile powder, two tablespoons hot milk, one-half whipped egg

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