Kartoffel Kloesse

Name: Kartoffel Kloesse
Ingredients: four slices of bread; a tablespoon of finely chopped parsley; a tablespoon of finely chopped onions; a tablespoon of grated cheese; three cups of hot mashed potatoes; a little softened butter; season with salt, paprika, nutmeg

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1083Calories

27 gProtein

152 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1083 kcal

Protein27 g

Carbohydrates152 g

Fiber16 g

Sugars19 g

Total Fat52 g

Saturated Fat20 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat7 g

Omega-30.8 g

Cholesterol127 mg

Sodium2664 mg

Potassium2069 mg

Calcium541 mg

Iron6.2 mg

Magnesium134 mg

Phosphorus591 mg

Zinc3.4 mg

Copper0.2 mg

Manganese1.4 mg

Vitamin D0.7 mcg

Vitamin C7.3 mg

Vitamin A402 mcg

Vitamin E2.1 mg

Vitamin K89 mcg

Vitamin B60.9 mg

Vitamin B121.6 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)13 mg

Folate51 mcg

Choline109 mg

Caffeine0 mg

Water598 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 70. The excerpt below is the record exactly as published.

KARTOFFEL KLOESSE— GERMAN Butter well and cut in dice four slices of bread. Brown in the oven and crush fine. Season with salt, paprika, nut- meg, a tablespoon each of finely chopped parsley, and onions, and a tablespoon of grated cheese. Beat this into three cups of hot mashed potatoes, add a little softened butter

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