Stuffed Potatoes
From A Little Cook-Book for a Little Girl, 1905
Hold the potato in a towel while scooping as it will be very hot.
Presented as published in 1905. 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
797Calories
19 gProtein
159 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories797 kcal
Protein19 g
Carbohydrates159 g
Fiber19 g
Sugars7.4 g
Total Fat17 g
Saturated Fat6.4 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.4 g
Cholesterol47 mg
Sodium1228 mg
Potassium3856 mg
Calcium128 mg
Iron7.3 mg
Magnesium209 mg
Phosphorus532 mg
Zinc2.8 mg
Copper1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K19 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.6 mg
Folate135 mcg
Choline109 mg
Caffeine0 mg
Water732 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 19. The excerpt below is the record exactly as published.
Stuffed Potatoes Wash six large potatoes and scrub them with a little brush, till they are a nice clean light brown, and bake them for half an hour in a hot oven; or, if they are quite large, bake them till they are soft and puffy. Cut off one end from each and take out the inside with a teaspoon, holding the potato in a towel as you do so, for it will be very hot. Mix well this potato with two tablespoonfuls of rich milk or FOR A LITTLE GIRL 75 cream, a half-teaspoonful of salt and just as much butter
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