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Broiled Potatoes
From The table, 1889
Serves 2
Presented as published in 1889. 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
447Calories
13 gProtein
77 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein13 g
Carbohydrates77 g
Fiber15 g
Sugars0 g
Total Fat11 g
Saturated Fat6.9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol29 mg
Sodium1126 mg
Potassium1835 mg
Calcium206 mg
Iron27 mg
Magnesium135 mg
Phosphorus246 mg
Zinc2 mg
Copper4 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Choline2.5 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 244. The excerpt below is the record exactly as published.
Broiled Potatoes, — Peel six medium-sized, sound, cooked pota- toes; cut them in halves; lay them on a dish, and season them with a pinch of salt. Pour two tablespoonfuls of melted butter
Cook this with the app: pantry check, scaling, and the assistant.