Lyonnaise Potatoes
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
637Calories
14 gProtein
87 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein14 g
Carbohydrates87 g
Fiber18 g
Sugars0.9 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol26 mg
Sodium2363 mg
Potassium2027 mg
Calcium264 mg
Iron29 mg
Magnesium158 mg
Phosphorus268 mg
Zinc2.2 mg
Copper4.1 mg
Manganese7.7 mg
Vitamin D0.7 mcg
Vitamin C24 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K21 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.7 mg
Folate51 mcg
Choline16 mg
Caffeine0 mg
Water391 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 16. The excerpt below is the record exactly as published.
Lyonnaise Potatoes 1 pt. cold boiled potatoes, cut into 2 tb. minced onions quarter inch cubes 2 tb. drippings or lard % ts. salt 1 tb. chopped parsley £ ssp. pepper
Cook this with the app: pantry check, scaling, and the assistant.