Browned Potatoes
From How to cook vegetables, 1911
Presented as published in 1911. 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
1209Calories
19 gProtein
159 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories1209 kcal
Protein19 g
Carbohydrates159 g
Fiber19 g
Sugars7.4 g
Total Fat57 g
Saturated Fat17 g
Monounsaturated Fat24 g
Polyunsaturated Fat13 g
Cholesterol58 mg
Sodium54 mg
Potassium3856 mg
Calcium109 mg
Iron7.3 mg
Magnesium209 mg
Phosphorus517 mg
Zinc2.7 mg
Copper1 mg
Manganese1.4 mg
Vitamin D2.7 mcg
Vitamin C179 mg
Vitamin A0 mcg
Vitamin E1.7 mg
Vitamin K18 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.6 mg
Folate136 mcg
Choline179 mg
Caffeine0 mg
Water719 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 69. The excerpt below is the record exactly as published.
Browned Potatoes. Wash and peel neatly 2 lb. of medium-sized pota- toes. When drained, arrange them on a baking- tin, season with salt, and add 2 oz. of dissolved butter or beef dripping
Cook this with the app: pantry check, scaling, and the assistant.