Stuffed Potatoes

Name: Stuffed Potatoes
Ingredients: 8 large potatoes; 2 tblsps. butter; 1 gill cream; 2 tsps. finely minced onion; 1 tsp. minced parsley; salt; cayenne pepper; the stiffened whites of 2 eggs

From The Memorial Hall cook book, 1919

Presented as published in 1919. 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

1471Calories

40 gProtein

216 gCarbs

74 gFat

Full nutrition (34 nutrients)

Calories1471 kcal

Protein40 g

Carbohydrates216 g

Fiber25 g

Sugars10 g

Total Fat74 g

Saturated Fat27 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol556 mg

Sodium241 mg

Potassium5365 mg

Calcium277 mg

Iron11 mg

Magnesium296 mg

Phosphorus956 mg

Zinc5.2 mg

Copper1.4 mg

Manganese1.9 mg

Vitamin D2 mcg

Vitamin C237 mg

Vitamin A160 mcg

Vitamin E1.2 mg

Vitamin K27 mcg

Vitamin B63.8 mg

Vitamin B120.9 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)13 mg

Folate228 mcg

Choline440 mg

Caffeine0 mg

Water1105 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 12. The excerpt below is the record exactly as published.

Stuffed Potatoes Bake 8 large potatoes. Cut off tops, and carefully scoop out insides, saving the skin "cups." Mash pulp smooth, add 2 tblsps. butter, 1 gill cream, 2 tsps. finely minced onion, 1 tsp. minced parsley, and salt and cayenne pepper to taste. Work smooth and fold in lightly the stiffened whites of 2 eggs

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