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Delmonico Potatoes
From Lessons in cooking through preparation of meals, 1912
Serves 1
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
384Calories
13 gProtein
73 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein13 g
Carbohydrates73 g
Fiber5.9 g
Sugars7.3 g
Total Fat4.4 g
Saturated Fat1.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol3.5 mg
Sodium529 mg
Potassium829 mg
Calcium185 mg
Iron4.2 mg
Magnesium66 mg
Phosphorus233 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A37 mcg
Vitamin E0.1 mg
Vitamin K7 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate91 mcg
Choline27 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 91. The excerpt below is the record exactly as published.
Delmonico Potatoes Chop cold boiled or baked potatoes into bits the size of peas ; add an equal quantity of Medium White Sauce (p. 38). Pour into a buttered baking dish, cover the top with buttered cracker or bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.