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Dry Stew of Potatoes
From Miss Parloa's kitchen companion, 1887
Serves 4
Excellent for dinner, luncheon, or supper.
Presented as published in 1887. 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
519Calories
15 gProtein
78 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein15 g
Carbohydrates78 g
Fiber15 g
Sugars0 g
Total Fat18 g
Saturated Fat6.6 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol24 mg
Sodium3051 mg
Potassium1880 mg
Calcium207 mg
Iron28 mg
Magnesium138 mg
Phosphorus289 mg
Zinc2.4 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B61.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate46 mcg
Choline0 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 263. The excerpt below is the record exactly as published.
Dry Stew of Potatoes. Use two quarts of thin-sliced raw potatoes, about a quarter of a pound of fat salt pork, one level table-spoon- ful of salt, and half a teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.