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Broiled Potatoes
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 32. The excerpt below is the record exactly as published.
Broiled Potatoes Peel six medium sized cooked potatoes, cut in halves and lay on a dish and season with a pinch of salt. Pour two tablespoons of melted butter
Cook this with the app: pantry check, scaling, and the assistant.