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Baked Potato with Sausage
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
332Calories
15 gProtein
27 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories332 kcal
Protein15 g
Carbohydrates27 g
Fiber3.2 g
Sugars1.9 g
Total Fat19 g
Saturated Fat5.7 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol53 mg
Sodium563 mg
Potassium868 mg
Calcium24 mg
Iron2 mg
Magnesium46 mg
Phosphorus185 mg
Zinc2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C30 mg
Vitamin A20 mcg
Vitamin E0.8 mg
Vitamin K3.2 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.7 mg
Folate24 mcg
Choline58 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 46. The excerpt below is the record exactly as published.
Core potato from end to end. Put into the hole a well fried Jones sausage
Cook this with the app: pantry check, scaling, and the assistant.