Potato Cheese en Casserole
From The victory cookery book, 1918
One or two slices of raw onion at the bottom of the casserole may be added if desired.
Presented as published in 1918. 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
648Calories
29 gProtein
95 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein29 g
Carbohydrates95 g
Fiber21 g
Sugars0.3 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol57 mg
Sodium1510 mg
Potassium2222 mg
Calcium716 mg
Iron30 mg
Magnesium194 mg
Phosphorus544 mg
Zinc4.4 mg
Copper4.3 mg
Manganese9.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A186 mcg
Vitamin E0.7 mg
Vitamin K42 mcg
Vitamin B61.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.8 mg
Folate62 mcg
Choline2.8 mg
Caffeine0 mg
Water377 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 43. The excerpt below is the record exactly as published.
Potato Cheese en Casserole Materials —1 |b. raw _ potatoes, salt, pepper and nutmeg, 2 oz. chopped cheese, water or milk
Cook this with the app: pantry check, scaling, and the assistant.