Lyonnaise Potatoes
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. 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
763Calories
28 gProtein
169 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories763 kcal
Protein28 g
Carbohydrates169 g
Fiber32 g
Sugars6.4 g
Total Fat12 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol31 mg
Sodium2260 mg
Potassium3907 mg
Calcium447 mg
Iron55 mg
Magnesium287 mg
Phosphorus534 mg
Zinc4.3 mg
Copper8 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K66 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate125 mcg
Choline9.7 mg
Caffeine0 mg
Water840 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 94. The excerpt below is the record exactly as published.
Lyonnaise Potatoes. Slice six cold boiled potatoes. Mince very fine an onion and two or three sprigs of parsley, — enough to fill a teaspoon. Melt in a frying-pan a tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.