Stuffed Potatoes

Name: Stuffed Potatoes
Ingredients: 7 good sized potatoes; 1 tablespoon butter; salt and pepper to taste; 1/2 cupful milk; the beaten whites of 2 eggs

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

915Calories

32 gProtein

191 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories915 kcal

Protein32 g

Carbohydrates191 g

Fiber22 g

Sugars14 g

Total Fat16 g

Saturated Fat2.5 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol46 mg

Sodium111 mg

Potassium4648 mg

Calcium278 mg

Iron8.5 mg

Magnesium256 mg

Phosphorus724 mg

Zinc3.7 mg

Copper1.2 mg

Manganese1.6 mg

Vitamin D1.2 mcg

Vitamin C207 mg

Vitamin A39 mcg

Vitamin E0.2 mg

Vitamin K21 mcg

Vitamin B63.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)11 mg

Folate158 mcg

Choline149 mg

Caffeine0 mg

Water993 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 14. The excerpt below is the record exactly as published.

Stuffed Potatoes. Bake 7 good sized potatoes. When done, cut off a lengthwise slice; scoop out potatoes with a spoon, then mash. Add 1 tablespoon butter, salt and pepper to taste; y2 cupful milk, and the beaten whites of 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.