Stuffed Potatoes
From The practical cookbook, 1917
From 1/2 to 1 cup of chopped meat, fish, or cheese may be added.
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 practical cookbook (1917) by Margaret W. Howard, page 9. The excerpt below is the record exactly as published.
Stuffed potatoes Boiled potatoes Mashed potatoes Franconia Creamed potatoes Scallofied potatoes Chopped potatoes Lyonnaise potatoes Potato cakes . . . Potato puff . . . Sauted potatoes . General Directions. Choose potatoes of uniform size, wash, and scrub ; pare thinly except for baked potatoes. For the last seven recipes use cold boiled or baked potatoes. The latter should be peeled while warm, as the skin gives an unpleasant flavor when cold. Cut potatoes into ^-inch slices, then into cubes, before reheating. Potato cakes and Po(att> puff may be «9 d,:_..l,CjOO^:;Ic 20 THE PRACTICAL COOKBOOK made by ricing cold potatoes or by using cold mashed potato. 2 or 3 potatoes should make r c. potato cubes. Baked potatoes. Put into a pan and bake in a moderate oven until soft. Allow i to ij hr. Prick with a fork, to let steam escape and make potatoes dry and mealy. Cover with a cloth until ready to serve. Stufied potatoes. Prepare and bake as above ; cut in halves lengthwise or, if small, remove one end. Scrape out potato with a small spoon, being careful not to break skin. Mash the potato, add seasonings, beat well, return to shells, and brown in a hot oven. From J to i c. chopped meat, fish, or cheese
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