vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pommes de Terre farcies
From The new century cookery book, 1901
Serves 5
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
472Calories
19 gProtein
94 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein19 g
Carbohydrates94 g
Fiber18 g
Sugars0.2 g
Total Fat8.5 g
Saturated Fat1.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol92 mg
Sodium1467 mg
Potassium2240 mg
Calcium300 mg
Iron33 mg
Magnesium167 mg
Phosphorus365 mg
Zinc2.9 mg
Copper4.8 mg
Manganese7.2 mg
Vitamin D0.4 mcg
Vitamin C28 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B61.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.6 mg
Folate64 mcg
Choline60 mg
Caffeine0 mg
Water440 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 399. The excerpt below is the record exactly as published.
om rues de Terre farcies. — Select eighteen small but even-sized mealy potatoes, wash and peel them thinly, cut off the ends of each a little, scoop out the centre of each by means of a Column-Cutter, fry in hot fat a golden colour. Put in a small stewpan one ounce of butter ; when quite hot add a small boiled Spanish onion finely chopped, a handful of grated Parmesan cheese, two egg-yolks,, and a tablespoonful of bread-crumbs
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