Stuffed Potatoes
From Principles of cooking, 1914
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 29. The excerpt below is the record exactly as published.
Stuffed Potatoes. — Bake large potatoes, cut lengthwise through the center. Remove the inside and mash. For six potatoes use two tablespoons butter, one fourth cup milk, one eighth teaspoon pepper, one fourth teaspoon - ROOTS AND TUBERS 47 salt, one fourth cup chopped egg, or parsley, or two table- spoons grated cheese. Return to shell, and brown in oven. Lyonnaise Potatoes. — Cut three medium-sized potatoes in cubes. Melt three tablespoons butter in hot pan, add one tablespoon chopped onion, cook in butter until brown. PoTATO SALAD. » Garnished with sliced beet, sardines, and boiled eggs. Add the potatoes, sprinkle with one fourth teaspoon salt
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