Stuffed Baked Potatoes
From Luncheons, 1902
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
449Calories
20 gProtein
64 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein20 g
Carbohydrates64 g
Fiber6.3 g
Sugars14 g
Total Fat24 g
Saturated Fat6.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol247 mg
Sodium183 mg
Potassium1712 mg
Calcium366 mg
Iron3.3 mg
Magnesium104 mg
Phosphorus519 mg
Zinc2.6 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C59 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K6.2 mcg
Vitamin B61.1 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.5 mg
Folate69 mcg
Choline227 mg
Caffeine0 mg
Water493 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 36. The excerpt below is the record exactly as published.
STUFFED BAKED POTATOES Select potatoes of the same size and shape. After carefully washing them, bake them until tender, then cut them in two lengthwise and remove the pulp of the potato, leaving the slvins uuinjured. Season the potato with butter, salt, and a little milk. Beat it well and replace it in the potato skins. Smooth the top with a laiife, brush them with yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.