Plain Fried Potatoes
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
131Calories
3 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories131 kcal
Protein2.8 g
Carbohydrates30 g
Fiber2.7 g
Sugars1.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6 mg
Potassium569 mg
Calcium7.5 mg
Iron0.5 mg
Magnesium33 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)2.2 mg
Folate15 mcg
Choline20 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 43. The excerpt below is the record exactly as published.
Plain Fried Potatoes. Slice cold boiled potatoes one-fourth of an inch thick, put in spider a bit of butter and lard; salt them, lay them in the hot spider brown lightly and slowly on both sides. Pepper
Cook this with the app: pantry check, scaling, and the assistant.