Italian Potato Savoury

Name: Italian Potato Savoury
Ingredients: 2 lb. of potatoes; 4 oz. of flour; 1 oz. of butter; x oz. of grated cheese; seasoning; some salted, boiling water

From How to cook vegetables, 1911

Presented as published in 1911. 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

1114Calories

31 gProtein

246 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories1114 kcal

Protein31 g

Carbohydrates246 g

Fiber19 g

Sugars7.4 g

Total Fat26 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.4 g

Cholesterol66 mg

Sodium60 mg

Potassium4015 mg

Calcium134 mg

Iron14 mg

Magnesium239 mg

Phosphorus645 mg

Zinc3.6 mg

Copper1.2 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C179 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K18 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)17 mg

Folate318 mcg

Choline110 mg

Caffeine0 mg

Water735 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 74. The excerpt below is the record exactly as published.

Italian Potato Savoury. Wash, peel, and boil 2 lb. of potatoes, and pass them through a sieve. Sift 4 oz. of flour into a basin, add the potato puree, and mix with 1 oz. of butter, x oz. of grated cheese, and seasoning. Shape into balls, and lay them on a sieve to dry. Have ready some salted, boiling water

Cook this with the app: pantry check, scaling, and the assistant.