Surprise Potatoes
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- an ounce of butter by
- a teaspoonful of grated parmesan
- a tablespoonful of milk
- three large potatoes
Method
- Quarter of an hour will suffice to prepare and cook this savory surprise, once the potatoes are baked.
- Take three large potatoes of symmetrical size, clean and bake them;
- cut each in two and remove the inside without injuring the skin.
- Melt half an ounce of butter by the fire, add two ounces of potato passed through a sieve, a teaspoonful of grated parmesan, pepper, salt, and a tablespoonful of milk.
- Then stir in the yolk of an egg and presently the white, well beaten.
- Fill the empty potato skins with the mixture which ought to rise and puff out in ten or twelve minutes.