Stuffed Potatoes
From Handbook of domestic science and household arts for use in elementary schools, 1900
Presented as published in 1900. 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
148Calories
6 gProtein
26 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories148 kcal
Protein5.5 g
Carbohydrates26 g
Fiber3.2 g
Sugars2 g
Total Fat6.3 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Cholesterol19 mg
Sodium1352 mg
Potassium686 mg
Calcium20 mg
Iron1.3 mg
Magnesium37 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate23 mcg
Choline30 mg
Caffeine0 mg
Water129 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 47. The excerpt below is the record exactly as published.
STUFFED POTATOES Select smooth, even-sized potatoes, scrub, and place in hot oven till when fork is inserted steam escapes. This takes about 45 minutes. While hot, cut slices from top of each, and scoop out the inside. Mash it quickly and season ^^'ith 1 teaspoon butter, -^ teaspoon salt, and 1 tablespoon finely chopped ham
Cook this with the app: pantry check, scaling, and the assistant.