vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Stuffed Potatoes
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
455Calories
18 gProtein
82 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories455 kcal
Protein18 g
Carbohydrates82 g
Fiber9.5 g
Sugars6.8 g
Total Fat13 g
Saturated Fat2.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol209 mg
Sodium122 mg
Potassium2074 mg
Calcium158 mg
Iron4.5 mg
Magnesium117 mg
Phosphorus418 mg
Zinc2.3 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D1.6 mcg
Vitamin C89 mg
Vitamin A99 mcg
Vitamin E0.6 mg
Vitamin K9.2 mcg
Vitamin B61.5 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Folate91 mcg
Choline212 mg
Caffeine0 mg
Water449 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 43. The excerpt below is the record exactly as published.
one tablespoon butter; add one table- spoon flour and one half cup brown stock. Cook five minutes; add potato cubes; cook ten minutes, stirring, without breaking potatoes. Melt one tablespoon butter in another frying pan. When brown, turn in potatoes, spread evenly, and cook ten minutes; fold like an omelet, and serve hot. Stuffed Potatoes Bake six potatoes. When done, cut a lengthwise slice ; scoop out the potato with a spoon. Mash ; add one table- spoon butter, salt, pepper, one half cup milk, and two eggs
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