Stuffed Potatoes
From The way to the heart, 1905
Serve on a flat dish.
Presented as published in 1905. 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
214Calories
10 gProtein
27 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein10 g
Carbohydrates27 g
Fiber3.2 g
Sugars1.4 g
Total Fat11 g
Saturated Fat3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol204 mg
Sodium126 mg
Potassium717 mg
Calcium72 mg
Iron2.1 mg
Magnesium42 mg
Phosphorus204 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C30 mg
Vitamin A86 mcg
Vitamin E0.6 mg
Vitamin K3.3 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate46 mcg
Choline166 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 17. The excerpt below is the record exactly as published.
Stuffed Potatoes. Bake large, even potatoes as for eating, and when done cut off a lengthwise piece and scrape out all of the inside ; be careful not to break the skin. Mash the potatoes and work into it while hot i teaspoon each of butter, cream and grated cheese to every potato, and season with pepper and salt. Work enough milk in to cream it soft, and set on the fire to heat, stirring con- stantly. When scalding hot, add i egg, well beaten, for each potato
Cook this with the app: pantry check, scaling, and the assistant.