Stuffed Potatoes
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Presented as published in 1913. 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 A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 110. The excerpt below is the record exactly as published.
Stuffed Potatoes Broiled Tomatoes Pepper and Cucumber Salad Cheese Fingers Pineapple Jelly Coffee *Stuffed Potatoes—Bake 7 good-sized potatoes. When done, cut off alength- wise slice; scoop out potato with a spoon. Mash; add 1 tablespoon Crisco, salt and pepper to taste, %4 cup milk, and 2 egg whites beaten stiff
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