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Kentucky Potatoes
From Twentieth century home cook book, 1905
Serves 3
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
312Calories
8 gProtein
71 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories312 kcal
Protein8.3 g
Carbohydrates71 g
Fiber9.3 g
Sugars2.6 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium3432 mg
Potassium1418 mg
Calcium126 mg
Iron8.6 mg
Magnesium89 mg
Phosphorus197 mg
Zinc1.1 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K20 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.6 mg
Folate68 mcg
Choline40 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 90. The excerpt below is the record exactly as published.
KENTUCKY POTATOES. Pare and slice thin, put in a pan, with bits of salt pork among them, and season with salt and pepper. Pour over them one cup each of sweet milk and boiling water, and bake in a hot oven. POTATO PUFFS. One cup of cold mashed potato, mix with one egg, shape and cook in boihng lard. POTATOES A LA PROVENCALE. Mash and pass through a sieve two pounds of potatoes, season with pepper
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