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Lyonnaise Potatoes
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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
32Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein1 g
Carbohydrates7.3 g
Fiber1.4 g
Sugars3.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.5 mg
Potassium134 mg
Calcium23 mg
Iron0.4 mg
Magnesium9.7 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K73 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate21 mcg
Choline5.1 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 36. The excerpt below is the record exactly as published.
LYONAISE POTATOES. Fry one medium sized onion chopped very fine, in a tablespoon of butter ; chop fine cold boiled potatoes and put in skillet with onions. Fry a light brown, stirring constantly. Add two tablespoons of parsley
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