Stuffed Potatoes
From The cooking garden, 1885
Ensure potatoes are of uniform height for even cooking.
Presented as published in 1885. 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 The cooking garden (1885) by Emily Huntington, page 10. The excerpt below is the record exactly as published.
STUFFED POTATOES. 1 We wash and scrub the skins. 2 We cut one end of the potato so that it will stand upright. 3 We cut the other end like a cover, making all the potatoes of one height. 4 We stand them In the dripping-pan, and place in the oven to bake. (They should bake until soft.) 5 We take the dripping-pan from the oven and stand it on a piece of brown paper on the table. 6 We put a cup of milk to heat. 7 We hold the baked potato with a dish-towl in one hand, and a fork in the other. 8 We carefully take out the potato in a bowl, and place the empty shells in a pan. 9 We gradually add hot milk, butter and salt
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