Recipe or source entry
Baked Potatoes
Bake the potatoes; slip off a thin slice of the skin, about the size of a crown-piece; introduce a piece of butter, a very small quantity of chopped shalot, pepper and salt; mix the seasoning with the pulp; put the lid on, and serve hot.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter16/baked-potatoes.html- Legacy revision
8531e8373e9b- Source checksum
aa1ddf6b3394d0df41d0f07880297ed3d38486e56924d1df8f92d32a7d38e112- Legacy text checksum
225d4a35978e4d68eb179803337675b6804e0d6ebb47031dafd5c830bf2cc1e3
Cite this page
Baked Potatoes. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter16/baked-potatoes.html