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Danish Browned Potatoes
From The Cook County cook book, 1912
Serves 2
A sweet and savory potato dish.
Presented as published in 1912. 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
78Calories
0 gProtein
20 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories78 kcal
Protein0 g
Carbohydrates20 g
Fiber0 g
Sugars20 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.2 mg
Sodium6 mg
Potassium28 mg
Calcium17 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.5 mg
Caffeine0 mg
Water0.7 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 286. The excerpt below is the record exactly as published.
DANISH BROWNED POTATOES.— Peel and slice or chop potatoes boiled with the jackets on. Melt 1 teaspoon of butter in COOK COUNTY COOK BOOK 417 a frying-pan, and add 3 tablespoons of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.