Stuffed Potatoes

Ingredients

• 6 baked potatoes
• 1 tbs. butter
• 1 ts. salt
• Spk. pepper
• 1 c. milk
• 1 egg beaten

Method

1. 1

   Cut a slice from the end of a baked potato, or split it, scrape out the inside with a fork.

2. 2

   Mash and season it, add heated milk and beaten egg, and beat well.

3. 3

   Return the mixture to the shell and heat it.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 16. The excerpt below is the record exactly as published.

6 baked potatoes 1 tbs. butter } ts. salt Spk. pepper 1 c. milk 1 egg beaten RECIPE 19. BAKED POTATOES Select medium-sized potatoes and scrub them thoroughly with a brush. Bake them (about thirty-five minutes, or until they are soft, turning them occasionally) on the grate of a hot oven. When they are done, press them in a cloth until the skins break, re- place them in the oven three or four minutes in order to let steam escape and to prevent sogginess. Serve them at once in a folded napkin or an uncovered dish. STUFFED POTATOES Cut a slice from the end of a baked X>otato, or split it, scrape out the inside with a fork ;. mash and season it, and add milk, which has been heated, and beaten egg, and beat the mixture well. Return the mixture to the shell and heat it. BOILED POTATOES Select potatoes of imiform size. Wsbsh them, and pare them thinly; if possible, allow them to stand in cold water one hour before cooking. Cook them until they are soft, in freshly boiling water to which salt hsbs been added. Drain them, remove the cover, and shake them over the fire until they are dry. Serve them hot. pigitized by Google 46 FIRST YEAR RECIPE 20. RECIPE 31. 6 boiled potatoes 2 tbs. butter i ts. salt Spk. pepper About 4 tbs. hot milk. RECIPE 33. 4 boiled potatoes } ts. salt Spk. pepper Milk to cover, or i c. to 1 c. potatoes 2 tbs. butter 1 ts. chopped pars- ley RECIPE 33. 2 c. pea beans i lb. salt pork 1 ts. salt

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