vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Potatoes
From The national course in home economics, 1917
Serves 1
Recipe by Lida M.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 315. The excerpt below is the record exactly as published.
STUFFED POTATOES. Select potatoes of even size. Cut a thin slice from one end, that they may stand firm and put in the oven to bake. When well done remove from the oven and with sharp scissors cut a lid from the upper end, and scoop out the potato into a hot bowl with a teaspoon, keeping the skin whole. Beat the potato in the bowl with a little cream, a teaspoonful of butter, a speck of salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.