Fillet of Irish or Sweet Potato

Name: Fillet of Irish or Sweet Potato
Ingredients: Take even sized potatoes; Dust this cavity with salt and pepper; pepper; Fill cavity with 2 tablespoons sweet corn; place a tablespoon of white sauce; sprinkle over with bread crumbs

From The Carbon County cook book, 1926

Recipe by Mrs. F.L. Buckio.

Presented as published in 1926. 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

265Calories

8 gProtein

58 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories265 kcal

Protein7.5 g

Carbohydrates58 g

Fiber7 g

Sugars5.3 g

Total Fat1.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol1.2 mg

Sodium45 mg

Potassium1366 mg

Calcium56 mg

Iron2.6 mg

Magnesium78 mg

Phosphorus208 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C59 mg

Vitamin A12 mcg

Vitamin E0 mg

Vitamin K6 mcg

Vitamin B60.9 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.7 mg

Folate46 mcg

Choline36 mg

Caffeine0 mg

Water273 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 38. The excerpt below is the record exactly as published.

Fillet of Irish or Sweet Petato. Take even sized potatoes. Wash and wipe thoroughly. Cut lengthwise through center, scoop out part of the inside sufficiently large to hold the filling. Dust this cavity with salt and pepper, add a small piece of butter. Fill cavity with 2 tablespoons sweet corn. Season and add a little but- ter. On this place a tablespoon of white sauce and sprinkle over with bread crumbs

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