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Pommes de Terre a la Viennoise
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
51Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein2.1 g
Carbohydrates11 g
Fiber2.3 g
Sugars1.6 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium285 mg
Potassium247 mg
Calcium36 mg
Iron2.6 mg
Magnesium19 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate12 mcg
Choline4.2 mg
Caffeine0 mg
Water112 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 403. The excerpt below is the record exactly as published.
Pommes de Terre a la Viennoise. — Raw potatoes cut into fairly large dice, parboiled, drained and stewed in seasoned beef broth, flavoured with onions and cloves
Cook this with the app: pantry check, scaling, and the assistant.