Stuffed Potatoes
From Handbook of practical cookery, 1886
Serves 4
Serve in a hot vegetable dish.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 152. The excerpt below is the record exactly as published.
Stuffed Potatoes. — Eight large potatoes, one pound of beef-steak, one dessert-spoonful of mushroom catchup, one tea-spoonful of salt, one half tea-spoonful of pepper, one grain of cayenne, two ounces of butter, one egg
Cook this with the app: pantry check, scaling, and the assistant.