vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Potatoes
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
765Calories
26 gProtein
46 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories765 kcal
Protein26 g
Carbohydrates46 g
Fiber9.8 g
Sugars0.6 g
Total Fat53 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.5 mg
Potassium1439 mg
Calcium147 mg
Iron4.7 mg
Magnesium147 mg
Phosphorus634 mg
Zinc2.8 mg
Copper1.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate11 mcg
Choline9.1 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 48. The excerpt below is the record exactly as published.
STUFFED POTATOES— Select smooth, even sized potatoes and bake until done. Remove one end, carefully scrape out the center of each mash and season with salt and butter, add a gener- ous portion of nut meat
Cook this with the app: pantry check, scaling, and the assistant.