Stuffed Potatoes

Name: Stuffed Potatoes
Yield: 1 servings
Ingredients: ellipse large potatoes of uniform size; a little cooking fat; a little milk; minced cooked meat or cooked flaked fish; anchovy or other sauce, such as egg sauce, shrimp sauce or parsley sauce

From The King's College Hospital book of cooking recipes, 1907

Serves 1

Variation: Line the potato with the mashed mixture, break a fresh egg into it, and bake until just set.

Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 102. The excerpt below is the record exactly as published.

Stuffed Potatoes (another excellent way of using up small remains of meat, fish. kc.). Standard Recite. — ellipse large potatoes of uniform size and wash and scrub them well. Bake them, cut off a piece lengthwise and scoop out the inside of the potato. 3Iash this with a little cook- ing fat and milk, arid minced cooked meat or cooked flaked fish, anchovy or other sauce, such as egg sauce, shrimp sauce or parsley sauce

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