Delmonico Potatoes
From 365 tasty dishes, 1906
Presented as published in 1906. 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
1155Calories
18 gProtein
87 gCarbs
106 gFat
Full nutrition (34 nutrients)
Calories1155 kcal
Protein18 g
Carbohydrates87 g
Fiber15 g
Sugars0 g
Total Fat106 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol304 mg
Sodium3508 mg
Potassium2070 mg
Calcium353 mg
Iron27 mg
Magnesium150 mg
Phosphorus382 mg
Zinc2.5 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K6.6 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.6 mg
Folate45 mcg
Choline0.1 mg
Caffeine0 mg
Water491 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 9. The excerpt below is the record exactly as published.
Delmonico Potatoes. While the name may sound formidable, Delmonico potatoes are quickly and easily prepared. Cut up fine sufficient cold-boiled potatoes to measure i pint, season with i teaspoonful of salt and ^ of a teaspoonful of pepper. Turn into a shallow, well-greased baking-dish and pour over i cupful of thin cream. Melt 2 tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.