Stuffed Potatoes

Ingredients

• eight large potatoes
• two tablespoonfuls of butter
• a gill of cream
• two teaspoonfuls of finely minced onion
• a teaspoonful of minced parsley
• salt and cayenne pepper to taste
• the stiffened whites of two eggs

Method

1. 1

   Bake potatoes, scoop out insides, mash with butter, cream, onion, parsley, and seasonings.

2. 2

   Fill skins with mixture, bake until tops are brown.

As published

This recipe was extracted from Kirmess cook book (1907), page 116. The excerpt below is the record exactly as published.

STUFFED POTATOES. Marion Harland, Bake eight large potatoes until done. Cut off the tops with a sharp knife and scoop out the insides with a small spooii. Set aside the skins for future use. With the back of a spoon mash the potatoes smoth, rub into them two tablespoonfuls of butter, a gill of cream, two teaspoonfuls of finely minced onion, a teaspoonful of minced parsley and salt and cayenne pepper to taste. When you have worked these ingredients to a smooth mass, beat in the stiffened whites of two eggs

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