Stuffed Potatoes
From The Edwardsville cook book, 1906
Presented as published in 1906. 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 Edwardsville cook book (1906), page 17. The excerpt below is the record exactly as published.
STUEEED POTATOES. Mrs. E. A. Purchase, Omaha, Neb. Select smooth potatoes ; bake in the oven until mealy. Take out and cut an opening in the side, not quite around the potato, VEGETABi.es. 53 carefully remove the inside without tearing the skin. Season with salt, pepper, some cream and plenty of butter.
Cook this with the app: pantry check, scaling, and the assistant.