Delmonico Potatoes
From Blue Ribbon and Pure Gold cook book, 1905
A chopped hard-boiled egg adds to nourishment of the dish.
Presented as published in 1905. 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
193Calories
9 gProtein
27 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories193 kcal
Protein9.4 g
Carbohydrates27 g
Fiber3.2 g
Sugars1.8 g
Total Fat5.4 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.8 g
Cholesterol187 mg
Sodium71 mg
Potassium701 mg
Calcium43 mg
Iron1.8 mg
Magnesium40 mg
Phosphorus172 mg
Zinc1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C30 mg
Vitamin A75 mcg
Vitamin E0.5 mg
Vitamin K3.2 mcg
Vitamin B60.5 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate45 mcg
Choline165 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 30. The excerpt below is the record exactly as published.
Delmonico Potatoes—Cut cold, boiled potatoes, into small dice, mix in saucepan with thin white sauce, and- season well. Butter a fireproof serving dish, arrange potatoes alternating with a sprinkling of cheese, cover with buttered crumbs, grated cheese, and bake until top is browned. A chopped hard- boiled egg adds to nourishment of the dish
Cook this with the app: pantry check, scaling, and the assistant.