Stuffed Potatoes
From Domestic science (Clark, Cornell home economics), 1911
Fine-chopped ham or parsley may be added to the potato if desired.
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
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 87. The excerpt below is the record exactly as published.
stuffed potatoes, or potatoes on the half shell, cut baked potatoes in two lengthwise, or cut a small slice from the top of each, and carefully scoop out the inside. Mash fine, add 2 tbsp. butter, about i c. hot milk, 1 tsp. salt, and white pepper to taste. Beat until very light. Well-beaten whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.