Maitre d'Hotel Potatoes

Name: Maitre d'Hotel Potatoes
Ingredients: there should be two cups.; add Maitre d'Hôtel Butter

From What to Have for Dinner, 1905

Presented as published in 1905. 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

346Calories

9 gProtein

79 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories346 kcal

Protein9.2 g

Carbohydrates79 g

Fiber9.4 g

Sugars3.7 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium27 mg

Potassium1910 mg

Calcium54 mg

Iron3.6 mg

Magnesium103 mg

Phosphorus256 mg

Zinc1.3 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K9 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.8 mg

Folate67 mcg

Choline54 mg

Caffeine0 mg

Water356 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 28. The excerpt below is the record exactly as published.

MAITRE D’HOTEL POTATOES. Wash and pare potatoes and cut in one-half inch cubes or fancy shapes; there should be two cups. Cook in botling salted water until soft, drain, and add Maftre d’Hétel Butter

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