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Pommes de Terre a la Suedoise
From The new century cookery book, 1901
Serves 1
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
130Calories
5 gProtein
27 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories130 kcal
Protein5.2 g
Carbohydrates27 g
Fiber5 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0.8 mg
Sodium380 mg
Potassium631 mg
Calcium69 mg
Iron9.3 mg
Magnesium46 mg
Phosphorus89 mg
Zinc0.9 mg
Copper1.3 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate21 mcg
Choline1.6 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 403. The excerpt below is the record exactly as published.
Pommes de Terre a la Suedoise. — Slices of raw potatoes blanched, and stewed in a rich meat gravy. A few thin slices of fried onion
Cook this with the app: pantry check, scaling, and the assistant.