Stuffed Savoury Potatoes
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 75. The excerpt below is the record exactly as published.
Stuffed Savoury Potatoes. Wash and peel 8 to 10 medium-sized round potatoes, scoop out the centre of each, taking care not to break them. Next prepare a stuffing with a mixture of breadcrumbs, chopped parsley, thyme, chives, and shallot ; season it with salt and pepper, moisten with a tablespoonful of cream and a yolk of egg
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