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Stuffed Potatoes
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Sufficient for six potatoes.
Presented as published in 1913. 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
545Calories
15 gProtein
80 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein15 g
Carbohydrates80 g
Fiber9.5 g
Sugars3.8 g
Total Fat20 g
Saturated Fat2.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol100 mg
Sodium196 mg
Potassium1961 mg
Calcium135 mg
Iron4.1 mg
Magnesium109 mg
Phosphorus354 mg
Zinc2 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C89 mg
Vitamin A57 mcg
Vitamin E0.3 mg
Vitamin K9.2 mcg
Vitamin B61.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate80 mcg
Choline129 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 37. The excerpt below is the record exactly as published.
Stuffed Potatoes (Kate B. Vaughn) 2 tablespoonfuls melted Crisco 2 tablespoonfuls grated cheese 6 large potatoes 1 yolk of egg Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.