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Delmonico Potatoes
From The Cook County cook book, 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
131Calories
3 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories131 kcal
Protein2.8 g
Carbohydrates30 g
Fiber2.7 g
Sugars1.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6 mg
Potassium569 mg
Calcium7.5 mg
Iron0.5 mg
Magnesium33 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)2.2 mg
Folate15 mcg
Choline20 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 287. The excerpt below is the record exactly as published.
DELMONICO POTATOES.— Take boiled potatoes left over from dinner, cut into dice, put in pudding dish; over this pour a white milk sauce, cover the top with a layer of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.