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Pommes de Terre au Lard

Name: Pommes de Terre au Lard
Yield: 6 servings
Ingredients: one-half lb. of breast of salted pork; twelve small onions; one oz. of flour; one and one-quarter pints of consommé; two lbs. of medium-sized, quartered and well-trimmed potatoes; a faggot; a pinch of pepper

From A guide to modern cookery, 1909

Serves 6

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

313Calories

19 gProtein

58 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories313 kcal

Protein19 g

Carbohydrates58 g

Fiber10 g

Sugars13 g

Total Fat1.8 g

Saturated Fat0.6 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol23 mg

Sodium632 mg

Potassium1256 mg

Calcium144 mg

Iron11 mg

Magnesium86 mg

Phosphorus271 mg

Zinc2.1 mg

Copper1.6 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K1.2 mcg

Vitamin B61 mg

Vitamin B120.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.4 mg

Folate81 mcg

Choline52 mg

Caffeine0 mg

Water494 g

Estimated from matched ingredients across 6 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 AU LARD Frizzle in butter one-half lb. of breast of salted pork, cut into dice and blanched, and twelve small onions. Drain the bacon and the onions; mix one oz. of flour with the butter; brown for a few minutes, and moisten with one and one-quarter pints of consommé. Season with a pinch of pepper, and add two lbs. of medium-sized, quartered and well-trimmed potatoes, the bacon and the onions, anda faggot

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