Baked Potatoes
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Potatoes
- BAKED POTATOES SERVED IN NAPKIN.]
Instructions
- Choose large potatoes, as much of a size as possible;
- wash them in lukewarm water, and scrub them well, for the browned skin of a baked potato is by many persons considered the better part of it.
- Put them into a moderate oven, and bake them for about 2 hours, turning them three or four times whilst they are cooking.
- Serve them in a napkin immediately they are done, as, if kept a long time in the oven, they have a shrivelled appearance.
- Potatoes may also be roasted before the fire, in an American oven; but when thus cooked, they must be done very slowly.
- Do not forget to send to table with them a piece of cold butter.