Stuffed Potatoes
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
1262Calories
35 gProtein
216 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1262 kcal
Protein35 g
Carbohydrates216 g
Fiber25 g
Sugars16 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat9 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol258 mg
Sodium192 mg
Potassium5358 mg
Calcium328 mg
Iron11 mg
Magnesium297 mg
Phosphorus913 mg
Zinc4.8 mg
Copper1.4 mg
Manganese1.9 mg
Vitamin D2.2 mcg
Vitamin C236 mg
Vitamin A303 mcg
Vitamin E1.3 mg
Vitamin K26 mcg
Vitamin B63.7 mg
Vitamin B121.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate204 mcg
Choline319 mg
Caffeine0 mg
Water1100 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 18. The excerpt below is the record exactly as published.
Stuffed Potatoes. Corn-meal Gems. Tea. Coffee. Stuffed Potatoes. — Bake eight large, fine potatoes until soft; cut off the tops, and scoop out the contents ; add to them one egg whipped light, two tablespoonfuls melted butter, half cup milk, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.