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Fried Potatoes
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
278Calories
4 gProtein
26 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories278 kcal
Protein4.3 g
Carbohydrates26 g
Fiber5 g
Sugars0 g
Total Fat18 g
Saturated Fat5.4 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.8 g
Cholesterol15 mg
Sodium375 mg
Potassium611 mg
Calcium68 mg
Iron9.1 mg
Magnesium45 mg
Phosphorus81 mg
Zinc0.7 mg
Copper1.3 mg
Manganese2 mg
Vitamin D0.9 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate15 mcg
Choline22 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 457. The excerpt below is the record exactly as published.
FRIED POTATOES.— In the chafing dish melt 4 teaspoons butter or chicken fat; when bubbling hot put in thinly sliced new potatoes
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