Stuffed Potatoes
From Selection and preparation of food, 1907
Presented as published in 1907. 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
294Calories
8 gProtein
66 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories294 kcal
Protein8.2 g
Carbohydrates66 g
Fiber7.2 g
Sugars4.3 g
Total Fat4.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol12 mg
Sodium2370 mg
Potassium1660 mg
Calcium76 mg
Iron3.5 mg
Magnesium90 mg
Phosphorus230 mg
Zinc1.2 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C29 mg
Vitamin A8.5 mcg
Vitamin E0.2 mg
Vitamin K9.8 mcg
Vitamin B60.9 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.3 mg
Folate84 mcg
Choline47 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 26. The excerpt below is the record exactly as published.
Stuffed Potatoes. Cut hot baked potato in two lengthwise. Remove inside carefully, and season with butter (about 1 tsp), salt, pepper, and a little milk
Cook this with the app: pantry check, scaling, and the assistant.