Nut Roast with Potato
From Healthful cookery, 1904
Presented as published in 1904. 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
118Calories
3 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories118 kcal
Protein3.1 g
Carbohydrates27 g
Fiber3.4 g
Sugars1.2 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.1 mg
Potassium645 mg
Calcium30 mg
Iron1.4 mg
Magnesium37 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A2.1 mcg
Vitamin E0.1 mg
Vitamin K15 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate24 mcg
Choline18 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 45. The excerpt below is the record exactly as published.
Nut Roast with Potato. — Cut Protose in slices,, add salt and sage, cover with water, bake one hour. Place pared potato
Cook this with the app: pantry check, scaling, and the assistant.