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Stuffed Potatoes
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
468Calories
14 gProtein
100 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein14 g
Carbohydrates100 g
Fiber13 g
Sugars5.7 g
Total Fat8.8 g
Saturated Fat1.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol32 mg
Sodium1303 mg
Potassium2155 mg
Calcium172 mg
Iron5.6 mg
Magnesium133 mg
Phosphorus335 mg
Zinc1.8 mg
Copper0.7 mg
Manganese2.4 mg
Vitamin D0.4 mcg
Vitamin C89 mg
Vitamin A29 mcg
Vitamin E0.3 mg
Vitamin K30 mcg
Vitamin B61.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.2 mg
Folate96 mcg
Choline82 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 66. The excerpt below is the record exactly as published.
STUFFED POTATOES 6 large potatoes 1 teaspoon salt 1 tablespoon butter Dash of pepper 14 cup milk 1 egg
Cook this with the app: pantry check, scaling, and the assistant.