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Browned Potatoes under a Roasting Joint
From Cassell's dictionary of cookery, 1892
Serves 2
Time to boil: about 15 minutes; to brown: 1 hour or more.
Presented as published in 1892. 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
468Calories
17 gProtein
103 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories468 kcal
Protein17 g
Carbohydrates103 g
Fiber20 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1500 mg
Potassium2442 mg
Calcium270 mg
Iron36 mg
Magnesium180 mg
Phosphorus324 mg
Zinc2.6 mg
Copper5.3 mg
Manganese8 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.3 mg
Folate60 mcg
Water467 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1334. The excerpt below is the record exactly as published.
eight or ten large kidney potsitoes. Drain the water from them, flour them well
Cook this with the app: pantry check, scaling, and the assistant.