The 1901 Cookbook Archive
No. 633 — Baked Stuffed Potatoes with Cream
English historical translation of Molokhovets recipe No. 633 from the 1901 Russian cookbook, retaining original methods and measures.
Wash large potatoes, sprinkle with salt and bake until half done. Cut off the tops and scoop out the interiors.
Mix half of the scooped potato with butter, very thick cream and a little sugar. Refill the potatoes and replace their tops.
Arrange in a sauté pan and finish cooking in the oven.
To provide
24 large potatoes 2 spoonfuls of butter | ½ glass of thick cream 2–3 lumps of sugar and salt |
Original source: Read Russian recipe No. 633. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.