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Stuffed Potatoes
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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
522Calories
14 gProtein
119 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories522 kcal
Protein14 g
Carbohydrates119 g
Fiber15 g
Sugars11 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium42 mg
Potassium2769 mg
Calcium107 mg
Iron5.2 mg
Magnesium153 mg
Phosphorus386 mg
Zinc2.1 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K13 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.5 mg
Folate119 mcg
Choline82 mg
Caffeine0 mg
Water609 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 37. The excerpt below is the record exactly as published.
STUFFED POTATOES. Mrs. John C. Allen. Select four or five potatoes of uniform size to bake. After they are done cut off one end, scoop out potato, mash, season with butter, cream, pepper and salt and one medium sized onion
Cook this with the app: pantry check, scaling, and the assistant.