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Browned Sliced Potatoes
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
267Calories
9 gProtein
58 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories267 kcal
Protein9.2 g
Carbohydrates58 g
Fiber7.4 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium562 mg
Potassium949 mg
Calcium106 mg
Iron15 mg
Magnesium74 mg
Phosphorus148 mg
Zinc1.2 mg
Copper2 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate62 mcg
Water177 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 136. The excerpt below is the record exactly as published.
Browned Sliced Potatoes. — Slice cold boiled potatoes into tolerably thick slices. Season with salt and pepper, and dust with flour
Cook this with the app: pantry check, scaling, and the assistant.