Stuffed Potatoes
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
187Calories
9 gProtein
27 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein9.4 g
Carbohydrates27 g
Fiber3.2 g
Sugars1.4 g
Total Fat6.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol191 mg
Sodium80 mg
Potassium707 mg
Calcium46 mg
Iron2.1 mg
Magnesium41 mg
Phosphorus185 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C30 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3.2 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate46 mcg
Choline165 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 58. The excerpt below is the record exactly as published.
STUFFED POTATOES. Mrs. J. L. Trinkhaus, Elkhart. Bake large potatoes until done. Cut off top with a sharp knife and scoop out the inside with a small spoon. Set aside skins and with a fork mash the potato smooth. Rub into it jU teaspoon butter; salt and cayenne pepper to taste. When you have worked these ingredients to a smooth mass, beat in the stiffened white of one egg. Fill empty potato skins with this creamy mixture, heaping it high. Stand potatoes on end in a baking pan and set in oven until the potato protrudingi is a delicate brown. BEEF BROTH WITH RICE. Mrs. J. W. Collins. 2 lbs. lean beef. 1 quart water. 1 tablespoon rice. Cut meat in small pieces ; cover with cold water and let stand two hours. Add rice and let simmer for 2^ hours. Skim well when it first comes to boiling point. Strain and salt to taste
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