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Glazed Potatoes
From The new practical housekeeping, 1890
Serves 1
Using the glaze as given in gravies makes them delicious.
Presented as published in 1890. 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
380Calories
3 gProtein
47 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein3.4 g
Carbohydrates47 g
Fiber3.2 g
Sugars21 g
Total Fat21 g
Saturated Fat13 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol54 mg
Sodium13 mg
Potassium651 mg
Calcium28 mg
Iron1.2 mg
Magnesium36 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A172 mcg
Vitamin E0.6 mg
Vitamin K4.8 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate24 mcg
Choline23 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 445. The excerpt below is the record exactly as published.
Glazed Potatoes^ wash medium-sized potatoes, peel out any de- fective places, put in dripping pan in a moderately hot oven and bake till tender, brush with melted butter or Pastry Glaze
Cook this with the app: pantry check, scaling, and the assistant.