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Pommes Gigolette
From The new century cookery book, 1901
Serves 2
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
520Calories
38 gProtein
78 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein38 g
Carbohydrates78 g
Fiber15 g
Sugars0 g
Total Fat6.9 g
Saturated Fat2.3 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.9 g
Cholesterol59 mg
Sodium2858 mg
Potassium2267 mg
Calcium212 mg
Iron28 mg
Magnesium156 mg
Phosphorus508 mg
Zinc4.3 mg
Copper4.1 mg
Manganese6.1 mg
Vitamin D0.8 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B121 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate50 mcg
Choline96 mg
Caffeine0 mg
Water430 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 400. The excerpt below is the record exactly as published.
Pommes Gigolette. — Wash and boil about 2 lbs. Dutch potatoes ; when cooked drain and let cool, then remove the skin and slice the potatoes finely. Toss the potatoes in sufficient fresh butter, cut up about Jr lb. ham into dice, broil this over a quick fire. Have ready a well-buttered charlotte mould, line the bottom and sides with a couple of layers of sauted potatoes, then add a layer of ham, a layer of sliced tomatoes, season each layer with pepper and salt
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