vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Stuffed Potatoes
From The home cook book, 1905
Serves 1
Serve the potatoes in a vegetable dish and lying on a napkin.
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
262Calories
14 gProtein
53 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories262 kcal
Protein14 g
Carbohydrates53 g
Fiber9.9 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium750 mg
Potassium1221 mg
Calcium135 mg
Iron18 mg
Magnesium90 mg
Phosphorus162 mg
Zinc1.3 mg
Copper2.6 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate30 mcg
Water277 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 94. The excerpt below is the record exactly as published.
STUFFED POTATOES Choose rather large sized potatoes and all about of the same size. Wash clean and bake till mealy in a moderate oven. Split each potato in two, scoop out the inside and with it mix salt, butter, milk, and a little pepper — all to your taste. Stir in the beaten white of an egg
Cook this with the app: pantry check, scaling, and the assistant.