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Pommes de Terre à la Hongroise

Name: Pommes de Terre à la Hongroise
Yield: 4 servings
Ingredients: four oz. of chopped onion; a coffeespoonful of paprika; two lbs. of potatoes; two peeled, pressed, and sliced tomatoes; moisten, just enough to cover, with consommé; sprinkle with chopped parsley

From A guide to modern cookery, 1909

Serves 4

Presented as published in 1909. 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

202Calories

7 gProtein

45 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories202 kcal

Protein6.6 g

Carbohydrates45 g

Fiber6.2 g

Sugars3.5 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium153 mg

Potassium1190 mg

Calcium41 mg

Iron2.3 mg

Magnesium62 mg

Phosphorus159 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C54 mg

Vitamin A40 mcg

Vitamin E0.5 mg

Vitamin K9.8 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3 mg

Folate49 mcg

Choline32 mg

Caffeine0 mg

Water312 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 379. The excerpt below is the record exactly as published.

POMMES DE TERRE A LA HONGROISE Fry four oz. of chopped onion in butter, together with a coffeespoonful of paprika. Add two peeled, pressed, and sliced tomatoes; two lbs. of potatoes, cut into somewhat thick roundels, and moisten, just enough to cover, with consommé. Cook, while almost entirely reducing the moistening, and sprinkle with chopped parsley

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