Lyonnaise Potatoes

Name: Lyonnaise Potatoes
Ingredients: Six potatoes, parboiled; one half onion, chopped; butter or dripping for frying; chopped parsley; pepper; salt

From The New York receipt book, 1882

Presented as published in 1882. 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

723Calories

19 gProtein

165 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories723 kcal

Protein19 g

Carbohydrates165 g

Fiber20 g

Sugars11 g

Total Fat0.9 g

Saturated Fat0.3 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium57 mg

Potassium3935 mg

Calcium125 mg

Iron7.4 mg

Magnesium215 mg

Phosphorus535 mg

Zinc2.8 mg

Copper1 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C183 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K18 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.3 mg

Niacin (B3)9.6 mg

Folate149 mcg

Choline113 mg

Caffeine0 mg

Water780 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 4. The excerpt below is the record exactly as published.

Lvonnaise Potatoes. — Six potatoes, parboiled, and when cold, slice or cut into dice; one half onion, chopped; butter or dripping for frying ; chopped parsley, pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.