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Pommes de Terre a la Parisienne
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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
156Calories
1 gProtein
7 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories156 kcal
Protein0.8 g
Carbohydrates6.6 g
Fiber0.8 g
Sugars0.3 g
Total Fat14 g
Saturated Fat8.5 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.6 g
Cholesterol43 mg
Sodium2.4 mg
Potassium159 mg
Calcium5.1 mg
Iron0.3 mg
Magnesium8.8 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.6 mcg
Choline4.5 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 395. The excerpt below is the record exactly as published.
ornmes de Terre a la Pa/risienne. — Peel- the potatoes, scoop them with a vegetable-cutter into round balls, blanch them carefully in salted water, and drain them. Melt two ounces of clarified butter
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