Stuffed Potatoes
From Royal Victoria cook book, 1900
Serves 2
Mrs. J. N. HAMILTon.
Presented as published in 1900. 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
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 20. The excerpt below is the record exactly as published.
STUFFED POTATOES.—Wash, scrub and bake 6 good sized potatoes; when done cut a small piece off one end, scoop out the potato into a hot bowl, mash and add 1 good tablespoon butter, 2 of hot milk, and salt and pepper to taste. Beat the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.