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Dutch Fried Potatoes
From Soyer's standard cookery, 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
353Calories
13 gProtein
78 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories353 kcal
Protein13 g
Carbohydrates78 g
Fiber15 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1125 mg
Potassium1841 mg
Calcium204 mg
Iron27 mg
Magnesium135 mg
Phosphorus245 mg
Zinc2 mg
Copper3.9 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0.2 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate46 mcg
Water358 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 101. The excerpt below is the record exactly as published.
Dutch Fried Potatoes. Put a spoonful of chopped onion into a frying pan with sufficient butter, and let it brown. Then add two cupfuls of sliced raw potatoes, sprinkle with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.