Pommes de Terre Parisienne
From Recherché entrées, 1907
Presented as published in 1907. 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
860Calories
9 gProtein
79 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories860 kcal
Protein9.3 g
Carbohydrates79 g
Fiber9.5 g
Sugars3.7 g
Total Fat57 g
Saturated Fat34 g
Monounsaturated Fat0 g
Polyunsaturated Fat2.5 g
Cholesterol170 mg
Sodium27 mg
Potassium1928 mg
Calcium54 mg
Iron3.7 mg
Magnesium104 mg
Phosphorus259 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline55 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 33. The excerpt below is the record exactly as published.
Pommes de terre Parisienne), sprinkle over a little finely chopped parsley, pour the remainder of the sauce over the fillets and serve. Pommes de Terre Parisienne. Wash and peel i lb. of potatoes, scoop them with a vegetable cutter into small balls, blanch them carefully in salted water and drain them. Melt two ounces of clarified butter in a saute-pan ; when this is hot, put in the potatoes and toss them over the fire for a few minutes, season with salt
Cook this with the app: pantry check, scaling, and the assistant.