Stuffed Potatoes

Ingredients

• 3 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup hot milk
• C medium-sized potatoes

Method

1. 1

   Wash the potatoes, but do not cut.

2. 2

   Bake from 40 to 45 minutes.

3. 3

   When done, lay the potatoes on the sides with a sharp knife, cut a thin slice from each; scrape out the potato, pass through a ricer or mash, add other ingredients and beat until very light.

4. 4

   Pack lightly into the potato shells, brush with a little white of egg and brown in a quick oven.

5. 5

   Serve each with a tiny sprig of parsley on top.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 70. The excerpt below is the record exactly as published.

i cup hot milk. T^nil the Dotatoes drain dry a few minutes, mash until smooth ; add butter, seasonings and milk. Beat until veiyiyhtSe-e hot'dish. The potatoes may be passed through a sieve mstead of mashing, and then beaten light with seasonings and hot milk. " Page One Hoadred a ad Tw.oty-three PURITY FLOUR More Bread and Better Bread STUFFED POTATOES C medium-sized potatoes. 3 tablespoons butter. i teaspoon salt. 8 teaspoon pepper. i cup hot milk. Wash the potatoes, but do not'cut. Bake from 40 to 45 minutes. When done, lav the potatoes on the sides with a sharp knife cut a thin slice from each ; scrape out the potato, pass through a ricer or mash, add other ingredients and beat until very light. Pack lightly into the potato shells, brush with a little white ot egg and brown m a quick oven. Serve each with a tiny sprig of parsley on top. SCALLOPED POTATOES 1 quart sliced raw potatoes. 2 cups scalded milk. 4 tablespoons butter. 3 tablespoons Purity Flour. 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.