vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Pommes de Terre
From The Blue grass cook book, 1904
Serves 10
Presented as published in 1904. 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
445Calories
11 gProtein
55 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein11 g
Carbohydrates55 g
Fiber5.7 g
Sugars46 g
Total Fat23 g
Saturated Fat1.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol0 mg
Sodium1.4 mg
Potassium333 mg
Calcium122 mg
Iron1.7 mg
Magnesium122 mg
Phosphorus218 mg
Zinc1.4 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E12 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate20 mcg
Choline24 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 65. The excerpt below is the record exactly as published.
POMMES DE TERRE Mrs. R. H. Hanson 1 pound blanched almonds, 1 pound powdered sugar, Pound the almonds to a paste. Beat the whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.