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Stuffed Potatoes
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
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
200Calories
5 gProtein
33 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories200 kcal
Protein4.8 g
Carbohydrates33 g
Fiber3.3 g
Sugars1.8 g
Total Fat6.1 g
Saturated Fat3.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol17 mg
Sodium62 mg
Potassium821 mg
Calcium54 mg
Iron1.6 mg
Magnesium44 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.3 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate42 mcg
Choline23 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 118. The excerpt below is the record exactly as published.
Stuffed Potatoes Cut large baked potatoes in two, lengthwise and scoop out the interior, keeping the shells whole. Mash the potatoes and to each one add 1 teasp grated cheese, 1 tablesp cream, and salt, pepper and butter
Cook this with the app: pantry check, scaling, and the assistant.