Kentucky Potatoes

Name: Kentucky Potatoes
Ingredients: 6 large potatoes; 1 scant teaspoonful of salt; 1/4 of a teaspoonful of white pepper; 1/2 of a pint of milk; 1/4 of a tablespoonful of butter

From 365 tasty dishes, 1906

Presented as published in 1906. 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

1552Calories

60 gProtein

321 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories1552 kcal

Protein60 g

Carbohydrates321 g

Fiber60 g

Sugars12 g

Total Fat15 g

Saturated Fat5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol45 mg

Sodium5760 mg

Potassium7693 mg

Calcium1113 mg

Iron109 mg

Magnesium570 mg

Phosphorus1220 mg

Zinc9 mg

Copper16 mg

Manganese24 mg

Vitamin D2.3 mcg

Vitamin C94 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B64.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1 mg

Niacin (B3)22 mg

Folate180 mcg

Choline43 mg

Caffeine0 mg

Water1616 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 19. The excerpt below is the record exactly as published.

Kentucky Potatoes. Pare and thinly slice 6 large potatoes, wash and soak them in cold water for half an hoiu*. Place in a baking-dish, season with i scant teaspoonful of salt and J^ of a tea- spoonful of white pepper, pour over them ^ of a pint of milk and bake in a hot oven un- til tender — about forty minutes. When half done add j4 of sl tablespoonful of butter.

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