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Stuffed Potatoes
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
559Calories
14 gProtein
58 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories559 kcal
Protein14 g
Carbohydrates58 g
Fiber5.1 g
Sugars7.9 g
Total Fat30 g
Saturated Fat15 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol163 mg
Sodium669 mg
Potassium512 mg
Calcium191 mg
Iron3.4 mg
Magnesium48 mg
Phosphorus239 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C5.6 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K7.1 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate88 mcg
Choline98 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 288. The excerpt below is the record exactly as published.
STUFFED POTATOES.— Take left-over mashed potatoes, 1 egg, 1 cup bread crumbs, J^ cup cream, 1 onion, chopped
Cook this with the app: pantry check, scaling, and the assistant.