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Fried Potatoes
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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
408Calories
13 gProtein
77 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories408 kcal
Protein13 g
Carbohydrates77 g
Fiber15 g
Sugars0 g
Total Fat6.8 g
Saturated Fat2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.7 g
Cholesterol6.5 mg
Sodium1707 mg
Potassium1830 mg
Calcium203 mg
Iron27 mg
Magnesium135 mg
Phosphorus243 mg
Zinc2 mg
Copper3.9 mg
Manganese6 mg
Vitamin D0.3 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Choline7.8 mg
Caffeine0 mg
Water350 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 315. The excerpt below is the record exactly as published.
Fried Potatoes. — Cut some cold boiled potatoes into slices; place a frying pan with 1 tablespoonful drippings over the fire, add 1 quart of sliced potatoes, season with Ys teaspoonf ul seasoning salt
Cook this with the app: pantry check, scaling, and the assistant.