Stuffed Potatoes
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Alternatively, omit the meat and fill only with seasoned mashed potato.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 175. The excerpt below is the record exactly as published.
Stuffed Potatoes. — Bake potatoes of equal size ; when done, and still hot, cut oif a small piece from the end of each potato. Scoop out the inside. Mash, and mix with it half the quantit}^ of cooked meat
Cook this with the app: pantry check, scaling, and the assistant.