Iced Potatoes
From The Dudley book of cookery and household recipes, 1909
Serve cold.
Presented as published in 1909. 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
701Calories
26 gProtein
155 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories701 kcal
Protein26 g
Carbohydrates155 g
Fiber30 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium2248 mg
Potassium3659 mg
Calcium405 mg
Iron55 mg
Magnesium270 mg
Phosphorus485 mg
Zinc4 mg
Copper7.9 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate90 mcg
Water699 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 38. The excerpt below is the record exactly as published.
ICED POTATOES Boil new potatoes in the usual way. When cold slice them into the size and thickness of a shilling — a little thicker is better. Whip up some cream and add to it a very little aspic jelly
Cook this with the app: pantry check, scaling, and the assistant.