| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Dutch | Penndutch, Vegetables | 1 | Servings |
INGREDIENTS
| 3 | Potato, large | |
| 1 | tb | Butter |
| 1 | tb | Cream |
| *or: | ||
| 1 | tb | Milk |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | Egg white, stiffly beaten |
INSTRUCTIONS
Bake large potatoes at 450-F about 40 minutes or until soft. Remove from oven and cut in half lengthwise and scoop out inside. Mash, adding the butter, salt, pepper and cream. Mix well. Fold in the stiffly beaten egg white and blend. Refill potato shells, return to the oven to brown about 10 minutes at 450-F. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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