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Cheese Potatoes
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
440Calories
19 gProtein
82 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein19 g
Carbohydrates82 g
Fiber15 g
Sugars2.9 g
Total Fat5.9 g
Saturated Fat3.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol18 mg
Sodium6217 mg
Potassium1947 mg
Calcium391 mg
Iron27 mg
Magnesium147 mg
Phosphorus384 mg
Zinc2.8 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0.6 mcg
Vitamin C23 mg
Vitamin A48 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B61.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.6 mg
Folate46 mcg
Choline13 mg
Caffeine0 mg
Water407 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 76. The excerpt below is the record exactly as published.
Cheese Potatoes. \ Take 6 Irish potatoes, cut in blocks, and put in baking dish. Cover with cold water, and set on top of range, and let cook until done. Then drain oflE water, and put potatoes in baking dish with % teacup milk. Add salt, sprinkle grated cheese on top
Cook this with the app: pantry check, scaling, and the assistant.