Browned Potatoes
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
702Calories
26 gProtein
155 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories702 kcal
Protein26 g
Carbohydrates155 g
Fiber30 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium2250 mg
Potassium3663 mg
Calcium405 mg
Iron55 mg
Magnesium270 mg
Phosphorus486 mg
Zinc4 mg
Copper7.9 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate90 mcg
Water700 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 10. The excerpt below is the record exactly as published.
browned potatoes. Cut into strips of convenient size six cold mashed potatoes. Dip first into melted butter and then into beaten egg
Cook this with the app: pantry check, scaling, and the assistant.