Luncheon Potatoes
From The junior cook book, 1920
Easy to fix and very nourishing.
Presented as published in 1920. 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
565Calories
14 gProtein
106 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories565 kcal
Protein14 g
Carbohydrates106 g
Fiber13 g
Sugars4.9 g
Total Fat11 g
Saturated Fat6.1 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.3 g
Cholesterol30 mg
Sodium146 mg
Potassium2588 mg
Calcium101 mg
Iron4.9 mg
Magnesium141 mg
Phosphorus374 mg
Zinc2 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K13 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.4 mg
Folate90 mcg
Choline73 mg
Caffeine0 mg
Water492 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 10. The excerpt below is the record exactly as published.
LUNCHEON POTATOES Scrub 4 large potatoes. Cut in halves the long way. Arrange in a shallow pan the cut side up. Lay a slice of cream cheese
Cook this with the app: pantry check, scaling, and the assistant.