Recipes

French Baked Potatoes

Recipe No. 617 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Side Dish · Vegetable

Serves 100 servings, one potato each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 617 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Potatoes, white, large — 100 potatoes
  • Salt — as needed
  • Beef stock — 1 gallon (4 No. 56 dippers)
  • Beef fat — 2 pounds (1 No. 56 dipper)

Directions

  1. Scrub potatoes; pare and cut into halves lengthwise.
  2. Place in well greased baking pans; add salt, stock and fat.
  3. Bake in moderate oven (350° F.) about 1 hour without stirring.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Potatoes, white, large — 8 potatoes Salt — to taste Beef stock — 1¼ cups Beef fat — 2½ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 617, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.