Baked Potato and Sausage
From Pan-Pacific cook book, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1035Calories
34 gProtein
158 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1035 kcal
Protein34 g
Carbohydrates158 g
Fiber19 g
Sugars8.2 g
Total Fat31 g
Saturated Fat9.9 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.5 g
Omega-30.2 g
Cholesterol74 mg
Sodium849 mg
Potassium4120 mg
Calcium116 mg
Iron8.2 mg
Magnesium222 mg
Phosphorus666 mg
Zinc4.6 mg
Copper1 mg
Manganese1.4 mg
Vitamin D1.2 mcg
Vitamin C177 mg
Vitamin A24 mcg
Vitamin E1 mg
Vitamin K18 mcg
Vitamin B62.9 mg
Vitamin B120.9 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)15 mg
Folate137 mcg
Choline164 mg
Caffeine0 mg
Water770 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 37. The excerpt below is the record exactly as published.
BAKED POTATO AND SAUSAGE Wash well and scrub six fine potatoes. Dry and rub the skins over with a little grease, then, with an apple corer, make a hole lengthwise through the potatoes. Insert a sausage in each one, place in a baking pan and cook in a moderate oven until done. Two strips of fat bacon
Cook this with the app: pantry check, scaling, and the assistant.