Stuffed Potatoes

Ingredients

• 2 or 3 spoonfuls of thick cream
• a small bit of butter
• a little salt
• some sugar
• a few drops of lemon essence
• 3 yolks of eggs
• 4 frothed whites

Method

1. 1

   Wash the potatoes well, put them in the oven, and when done, cut in half.

2. 2

   Scoop out the inside and mix with cream, butter, salt, sugar, lemon peel or essence, yolks, and add frothed whites off the fire.

3. 3

   Fill the hollow potatoes with this mixture and place in a hot oven.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 82. The excerpt below is the record exactly as published.

2 or 3 spoonfuls of thick cream, or reduced-strength-condensed milk, a small bit of butter, a little salt, some sugar, a little lemon-peel rasped on sugar, or a few drops of lemon essence, 3 yolks of eggs, adding off the fire 4 frothed whites

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