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Lyonnaise Potatoes
From Original White House Cookbook, 1887
Serves 2
Drain in a heated colander and serve hot.
Presented as published in 1887. 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
488Calories
18 gProtein
108 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein18 g
Carbohydrates108 g
Fiber21 g
Sugars2.1 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1502 mg
Potassium2515 mg
Calcium282 mg
Iron37 mg
Magnesium185 mg
Phosphorus339 mg
Zinc2.7 mg
Copper5.3 mg
Manganese8.1 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.4 mg
Folate70 mcg
Choline3.1 mg
Caffeine0 mg
Water511 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 123. The excerpt below is the record exactly as published.
lYONNAISE POTATOES. Take eight or ten good-sized cold boiled potatoes, slice them endwise, then crosswise, making them like dice in small squares. When you are ready to cook them, heat some butter or good drippings in a frying pan ; fry in it one small onion (chopped fine) until it begins to change color and look yellow. Now put in your potatoes, sprinkle well with salt
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