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Irish Potatoes
From Superior cook book, 1905
Serves 2
Presented as published in 1905. 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
692Calories
13 gProtein
59 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein13 g
Carbohydrates59 g
Fiber6.3 g
Sugars2.5 g
Total Fat57 g
Saturated Fat26 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol166 mg
Sodium292 mg
Potassium1417 mg
Calcium235 mg
Iron2.5 mg
Magnesium81 mg
Phosphorus330 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K9.1 mcg
Vitamin B60.9 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.3 mg
Folate46 mcg
Choline38 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 37. The excerpt below is the record exactly as published.
Irish Potatoes. Bake !)otat.KS until .h.ne. Cut sinall ].i.ve olf each end. From one end scoop out the in.^ide with.out hreakinu- skin. :^Iash vhorouohly. put on stove with i oz. 'hutter 1 oz. orated cheese, a little hot cream, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.