Lyonnaise Potatoes

Name: Lyonnaise Potatoes
Ingredients: Cut one pint of boiled potatoes into dice or thin slices; Fry one scant tablespoon of minced onion in one ounce of butter; season with salt and pepper; One tablespoon of vinegar heated with the butter gives the potatoes a good flavor.

From The home science cook book, 1902

Presented as published in 1902. 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

278Calories

6 gProtein

64 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories278 kcal

Protein5.9 g

Carbohydrates64 g

Fiber5.8 g

Sugars3.2 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium13 mg

Potassium1196 mg

Calcium19 mg

Iron1 mg

Magnesium70 mg

Phosphorus140 mg

Zinc1 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K6.9 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.5 mg

Folate33 mcg

Choline43 mg

Caffeine0 mg

Water262 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 69. The excerpt below is the record exactly as published.

Lyonnaise Potatoes. Cut one pint of boiled potatoes into dice, or thin slices, and season with salt and pepper. Fry one scant tablespoon of minced onion in one ounce of butter until yellow. Add the potatoes, and stir with a fork until they have absorbed all the butter, being careful not to break them. Sprinkle with chopped parsley, and serve hot. One tablespoon of vinegar heated with the butter gives the potatoes a good flavor.

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