vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato au Fromage
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
546Calories
23 gProtein
81 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein23 g
Carbohydrates81 g
Fiber6.8 g
Sugars3.9 g
Total Fat20 g
Saturated Fat7.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol147 mg
Sodium798 mg
Potassium1547 mg
Calcium419 mg
Iron1.8 mg
Magnesium101 mg
Phosphorus493 mg
Zinc3.3 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C49 mg
Vitamin A139 mcg
Vitamin E0.5 mg
Vitamin K9 mcg
Vitamin B61.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.5 mg
Folate52 mcg
Choline131 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 67. The excerpt below is the record exactly as published.
POTATO AU FEOMAGE. 5 or 6 boiled potatoes 1 tablespoonful chopped 3 ozs. grated cheese parsley 1 tablespoonful butter Pepper 1 tablespoonful milk Salt 1 egg
Cook this with the app: pantry check, scaling, and the assistant.