Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Baked Potatoes
From Lessons in cooking through preparation of meals, 1912
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- potatoes of a uniform size
Method
Wash and scrub the potatoes well.
Put them in a hot oven.
Medium-sized potatoes require 45 to 60 minutes.
Break the skin to let steam escape upon removal.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 13. The excerpt below is the record exactly as published.
BAKED POTATOES BREAD AND BUTTER COTTAGE PUDDING — CHOCOLATE SAUCE Roast Veal After wiping the meat with a damp cloth, with tape or string bind it into a compact shape ; dredge with salt, pepper and flour. Put the meat into a hot oven; after 15 minutes' cooking, lower the heat, baste (that is, pour melted butter or other fat over the meat) frequently, and allow at least 20 minutes to the pound. Longer cooking is an advantage if the heat be gentle. SEPTEMBER MENUS 19 Gravy When the roast is done, remove from the pan to a hot platter and set in a warm place. In the dripping- pan place 2 tablespoons of flour and mix with the fat in the pan. If there is more than 2 or 3 tablespoons of fat, pour off some until the right amount is left. If there is less, add enough butter to make the correct proportion. Stir over the fire until the mixture is well browned, then slowly add 2 cups hot water or milk, or a combination of both. Soup stock also may be used. Stir until the gravy boils a few minutes, pour into a hot gravy boat and serve. Baked Potatoes Select potatoes of a uniform size
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