vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Stuffed Potatoes
From The Blue grass cook book, 1904
Serves 1
Presented as published in 1904. 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
204Calories
9 gProtein
27 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein9.5 g
Carbohydrates27 g
Fiber3.2 g
Sugars1.4 g
Total Fat10 g
Saturated Fat2.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol202 mg
Sodium81 mg
Potassium712 mg
Calcium50 mg
Iron2.1 mg
Magnesium41 mg
Phosphorus188 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C30 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3.3 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
Water161 g
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 41. The excerpt below is the record exactly as published.
STUFFED POTATOES Take large potatoes, bake until soft ; cut a round piece off the top of each ; scrape out the inside very carefully so as not to break the skin, and set aside the empty cases; mash the inside very smoothly, working into it while hot some butter and cream, about a teaspoon of each for every potato; season with salt and pepper, with a good pinch of cheese grated for each ; work it very soft with cream and put into saucepan to heat, stirring hard to prevent burning; when scalding hot, stir in one well-beaten egg for six large potatoes
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