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Dutch Potatoes

Name: Dutch Potatoes
Yield: 2 servings
Ingredients: 6 medium size boiled potatoes; 3 slices bacon; 2 t-spoons sugar; i/j, cup vinegar; 1 medium size onion; Salt and pepper

From Atlanta women's club cook book, 1921

Serves 2

Mrs. William D. Alexander

Presented as published in 1921. 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

543Calories

13 gProtein

102 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories543 kcal

Protein13 g

Carbohydrates102 g

Fiber9.4 g

Sugars12 g

Total Fat9.4 g

Saturated Fat3.2 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol16 mg

Sodium202 mg

Potassium1865 mg

Calcium45 mg

Iron1.7 mg

Magnesium110 mg

Phosphorus262 mg

Zinc1.8 mg

Copper0.9 mg

Manganese0.8 mg

Vitamin D0.1 mcg

Vitamin C64 mg

Vitamin A2.6 mcg

Vitamin E0.2 mg

Vitamin K10 mcg

Vitamin B61.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.1 mg

Niacin (B3)7.5 mg

Folate59 mcg

Choline77 mg

Caffeine0 mg

Water481 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 89. The excerpt below is the record exactly as published.

DUTCH POTATOES (Very Good). 6 medium size boiled potatoes. 3 slices bacon. 2 t-spoons sugar, less if desired, i/j, cup vinegar. 1 medium size onion. Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.