Stuffed Potatoes
From The Central cook book, 1924
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 13. The excerpt below is the record exactly as published.
Stuffed Potatoes Bake as many potatoes as desired. Cut them in half, take out all the meat, mash and add two tablespoons butter, the yolks of two eggs, one-half cup cream, little salt
Cook this with the app: pantry check, scaling, and the assistant.