The 1901 Cookbook Archive
No. 637 — Potatoes Stuffed with Potato and Onion
English historical translation of Molokhovets recipe No. 637 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and wash large potatoes, rub dry and bake them. Cut off their tops and carefully scoop out the centers.
Fry one onion in 1½ spoonfuls of butter, mix with the removed potato, salt and pepper, and refill the skins. Arrange on a buttered metal sheet and bake again.
For an optional sauce, melt one spoonful of butter, stir in ½ spoonful of flour and thin with 1½ glasses of sour cream. Add salt and nutmeg, bring to the boil and pour over the potatoes.
To provide
12–18 large potatoes 1 onion 1½ spoonfuls of butter, salt and pepper | For the sauce 1 spoonful of butter and ½ spoonful of flour 1½ glasses of sour cream and nutmeg |
Original source: Read Russian recipe No. 637. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.