Stuffed Potatoes
From Canadian cook book, 1924
Egg white may be omitted.
Presented as published in 1924. 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
926Calories
30 gProtein
196 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories926 kcal
Protein30 g
Carbohydrates196 g
Fiber22 g
Sugars11 g
Total Fat28 g
Saturated Fat2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol249 mg
Sodium7165 mg
Potassium4983 mg
Calcium202 mg
Iron11 mg
Magnesium270 mg
Phosphorus745 mg
Zinc4 mg
Copper1.2 mg
Manganese2.9 mg
Vitamin D1 mcg
Vitamin C86 mg
Vitamin A91 mcg
Vitamin E1 mg
Vitamin K30 mcg
Vitamin B62.9 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate277 mcg
Choline281 mg
Caffeine0 mg
Water718 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 27. The excerpt below is the record exactly as published.
STUFFED POTATOES. f.g. 1 T. 1 tb. 1 6 baked potatoes. H T. salt. 3^ T. pepper. 2 tb. butter. 3^ to 3^ c. hot milk. 1 white of egg
Cook this with the app: pantry check, scaling, and the assistant.