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Broiled Potatoes
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Can also season with salt and pepper.
Presented as published in 1880. 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
564Calories
20 gProtein
116 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories564 kcal
Protein20 g
Carbohydrates116 g
Fiber17 g
Sugars3.3 g
Total Fat8.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol16 mg
Sodium1520 mg
Potassium1937 mg
Calcium302 mg
Iron30 mg
Magnesium158 mg
Phosphorus333 mg
Zinc2.8 mg
Copper4.1 mg
Manganese6.5 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.6 mcg
Vitamin B61.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.1 mg
Folate103 mcg
Choline7.9 mg
Caffeine0 mg
Water354 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 116. The excerpt below is the record exactly as published.
Broiled Potatoes. Cut cold boiled potatoes in slices a third of an inch thick. Dip them in melted butter and fine bread crumbs. Place in the double broiler and broil over a fire that is not too hot. Garnish with parsley, and serve on a hot dish. Or, season with salt and pepper, toast till a delicate brown, arrange on a hot dish, and season with butter. Lyonnaise Potatoes. One quart of cold boiled potatoes
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