vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Kartoffel Class
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
365Calories
20 gProtein
53 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories365 kcal
Protein20 g
Carbohydrates53 g
Fiber5 g
Sugars0.4 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium12868 mg
Potassium790 mg
Calcium1604 mg
Iron15 mg
Magnesium71 mg
Phosphorus854 mg
Zinc2.2 mg
Copper1.4 mg
Manganese2.3 mg
Vitamin D2 mcg
Vitamin C7.8 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.6 mg
Folate102 mcg
Choline294 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 284. The excerpt below is the record exactly as published.
KARTOFFEL CLASS.— Grate cold potatoes, boiled with the jackets on, and add 2 eggs, salt to taste, add flour in which has been sifted a little baking powder
Cook this with the app: pantry check, scaling, and the assistant.