Stuffed Potatoes

Name: Stuffed Potatoes
Yield: 6 servings
Ingredients: Boil six potatoes of uniform size; two tablespoonfuls of butter; one-half cup of hot milk; one teaspoonful of finely chopped parsley; the whites of two eggs

From The complete cook book, 1900

Serves 6

Cheese or ham can be added.

Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 55. The excerpt below is the record exactly as published.

STUFFED POTATOES. Boil six potatoes of uniform size. When done and still hot, cut off a small end from each potato. Scoop out the inside into a hot bowl; mash and add two table- spoonfuls of butter, one-half cup of hot milk, one tea- spoonful of finely chopped parsley, salt and pepper to taste. Beat the whites of two eggs

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