Browned Potatoes

Name: Browned Potatoes
Ingredients: thick slices of cold potatoes; butter spread upon each slice; pepper; salt

From The Common sense recipe book, 1898

Presented as published in 1898. 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

117Calories

4 gProtein

26 gCarbs

0 gFat

Full nutrition (28 nutrients)

Calories117 kcal

Protein4.3 g

Carbohydrates26 g

Fiber5 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium375 mg

Potassium611 mg

Calcium68 mg

Iron9.1 mg

Magnesium45 mg

Phosphorus81 mg

Zinc0.7 mg

Copper1.3 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C7.8 mg

Vitamin A0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate15 mcg

Water117 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 39. The excerpt below is the record exactly as published.

BROWNED POTATOES, Flour a tin pan, and lay upon it thick slices of cold potatoes, with butter spread upon each slice, and pepper, with salt

Cook this with the app: pantry check, scaling, and the assistant.