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Crumbed Potatoes
From The new century cookery book, 1901
Serves 1
Serve hot in a pyramid shape.
Presented as published in 1901. 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
596Calories
16 gProtein
94 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein16 g
Carbohydrates94 g
Fiber21 g
Sugars0.2 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol54 mg
Sodium10842 mg
Potassium2187 mg
Calcium327 mg
Iron30 mg
Magnesium180 mg
Phosphorus290 mg
Zinc2.3 mg
Copper4.3 mg
Manganese9.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A178 mcg
Vitamin E0.8 mg
Vitamin K43 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.8 mg
Folate50 mcg
Choline7.5 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 395. The excerpt below is the record exactly as published.
Crumbed Potatoes. — Wash and peel thinly a pound or more new potatoes of even size, boil them carefully till tender, but not overdone. Drain them, cut them in halves, and place them on a dish ; season with pepper and salt, pour over them some melted butter, and dip each in brown bread-crumbs
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