Lyonnaise Potatoes
From New Delineator recipes., 1929
The potatoes should be rather underdone for best results.
Presented as published in 1929. 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
506Calories
6 gProtein
64 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories506 kcal
Protein5.9 g
Carbohydrates64 g
Fiber5.8 g
Sugars3.2 g
Total Fat26 g
Saturated Fat7.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.1 g
Cholesterol26 mg
Sodium13 mg
Potassium1195 mg
Calcium18 mg
Iron1 mg
Magnesium70 mg
Phosphorus140 mg
Zinc1 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin C41 mg
Vitamin A0 mcg
Vitamin E0.8 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
Choline74 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 46. The excerpt below is the record exactly as published.
LYONNAISE POTATOES 2 cups boiled potatoes, diced 2 tablespoons drippings I tablespoon minced onion i tablespoon chopped parsley The potatoes should be rather underdone to produce the best results. Season with salt and pepper. Cook the onion in fat no NEW DELINEATOR RECIPES until yellow, add the diced potato and stir with a fork until all sides are browTi, being careful not to break the potatoes. Add more fat if necessary. When done, turn the potatoes out upon a hot dish, sprinkle parsley over the top, and serve hot. SPANISH POTATOES 1 tablespoon minced onion
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