Stuffed Potatoes

Ingredients

• Bake potatoes until done
• add salt
• add cream

Method

1. 1

   Cut baked potatoes in half, remove white portion, mash with salt and cream, refill, and wrap tightly in tissue paper.

2. 2

   Optionally meringue the halves before serving.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 27. The excerpt below is the record exactly as published.

and cream, hot but not boiling, a little green parsley, and salt. Drain the potatoes, add the mixture, put over hot water a minute or two, and serve. POTATOES A LA CEEME Potatoes, cold, boiled, 2 cups. Parsley, finely chopped. Flour. Milk. Butter, 1 tablespoon. Salt. Heat the milk, and add flour thickening and butter. Stir until smooth and thick. Salt, and add the potatoes, sliced, and a very little finely chopped parsley. Shake over the fire until the potatoes are heated through. Pour into a deep dish, and serve. VEGETABLES 103 POTATOES A LA DELMONICO Cut the potatoes with a vegetable cutter into small balls about the size of marbles. Put them into stew-pan with plenty of butter and a good sprinkling of salt. Keep the stew-pan covered, and shake occasionally, until they are quite done, which will be in about an hour. POTATOES AU GRATIN Place in a greased granite pan a half-inch layer of mashed potatoes, sprinkle with bread crumbs, and cover with a layer of cottage cheese; sprinkle again with bread crumbs, cover with a liberal portion of thick cream, and bake until well browned. A good method of using up cold mashed potatoes, is to place them in a pan as directed above, cover with bread crumbs and cream, and bake until well set. STUFFED POTATOES Bake potatoes until done, cut in two with a sharp knife, remove the white portion with a spoon, add salt

Cook this with the app: pantry check, scaling, and the assistant.