Dinner
Potatoes on the half-shell
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Divide each carefully in half, lengthwise;
- mash the potato with a little hot milk and melted butter until you can beat it to a cream;
- salt and pepper, beat in two tablespoonfuls of grated cheese (Parmesan is best) for two cupfuls of potato, and return to the waiting shells.
Historical transcription
Source method
- 1
Bake large, smooth potatoes of uniform size until they yield to the pinching fingers. Divide each carefully in half, lengthwise; scrape out the interior, taking care not to break the skin; mash the potato with a little hot milk and melted butter until you can beat it to a cream; salt and pepper, beat in two tablespoonfuls of grated cheese (Parmesan is best) for two cupfuls of potato, and return to the waiting shells. Set in the oven until hot through and slightly browned. Serve in the skins.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.