vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Potatoes
From The Pattern cook-book, 1890
Serves 4
Should look like baked potatoes burst open.
Presented as published in 1890. 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
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 109. The excerpt below is the record exactly as published.
STUFFED POTATOES. Bake potatoes of equal size, and when they are done and still hot, cut a small piece from one end of each and carefully scoop out the inside, leaving the skin unbroken. Mash the potato well, seasoning it with plenty of butter
Cook this with the app: pantry check, scaling, and the assistant.