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Fried Potatoes with Green Onions
From European and American cuisine, 1914
Serves 4
In place of green onions, fine-chopped onion or chives may be added.
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
9Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.2 kcal
Protein0.7 g
Carbohydrates2 g
Fiber1.3 g
Sugars1.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.5 mg
Potassium129 mg
Calcium32 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A15 mcg
Vitamin E0 mg
Vitamin K15 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline1.4 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 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.
Pried Potatoes with Green Onions.— Prepare potatoes the same as in foregoing recipe, and 2 minutes before serving add 1 cupful fine-cut green onion, cover, cook 2 minutes, and serve. In place of green onions, Ys cupful fine-chopped onion may be added, or 2 tablespoonfuls fine-chopped chives
Cook this with the app: pantry check, scaling, and the assistant.