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Parisienne Potatoes in Yellow Sauce

Name: Parisienne Potatoes in Yellow Sauce
Yield: 1 servings
Ingredients: Steam or boil the potatoes without breaking.; the yolk of an egg; salt; white pepper; juice of half a lemon; Make butter sauce

From Cooking for profit, 1886

Serves 1

This dish can be made richer with more milk and yolks of eggs.

Presented as published in 1886. 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

242Calories

10 gProtein

9 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories242 kcal

Protein9.9 g

Carbohydrates9.5 g

Fiber0.6 g

Sugars5.5 g

Total Fat19 g

Saturated Fat0.7 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol0 mg

Sodium336 mg

Potassium110 mg

Calcium8.5 mg

Iron0.3 mg

Magnesium14 mg

Phosphorus31 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A0 mcg

Vitamin E3.5 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate16 mcg

Choline9.8 mg

Caffeine0 mg

Water85 g

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 303. The excerpt below is the record exactly as published.

Parisienne potatoes in yellow sauce. Steam or boil the potatoes without break- ing. Make butter sauce, add to it the yolk of an egg, salt, white pepper and juice of half a lemon

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