Stuffed Potatoes
From Cookery for little girls, 1910
Serve immediately after baking.
Presented as published in 1910. 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
363Calories
12 gProtein
79 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories363 kcal
Protein12 g
Carbohydrates79 g
Fiber9.5 g
Sugars3.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium27 mg
Potassium1913 mg
Calcium54 mg
Iron3.6 mg
Magnesium104 mg
Phosphorus257 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline54 mg
Caffeine0 mg
Water382 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 15. The excerpt below is the record exactly as published.
STUFFED POTATOES If it is necessary to keep them any length of time, cut off the end of each potato, scrape out the inside, season with salt, pepper, a little but- ter, a small quantity of cream and to every three potatoes one egg, the white beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.