Potato Loaf
From The Carbon County cook book, 1926
Presented as published in 1926. 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
871Calories
29 gProtein
75 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories871 kcal
Protein29 g
Carbohydrates75 g
Fiber14 g
Sugars13 g
Total Fat53 g
Saturated Fat17 g
Monounsaturated Fat20 g
Polyunsaturated Fat12 g
Omega-30.4 g
Cholesterol246 mg
Sodium3849 mg
Potassium1882 mg
Calcium246 mg
Iron5.6 mg
Magnesium167 mg
Phosphorus591 mg
Zinc3.8 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D1.5 mcg
Vitamin C6.3 mg
Vitamin A323 mcg
Vitamin E6.1 mg
Vitamin K11 mcg
Vitamin B60.8 mg
Vitamin B121.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate176 mcg
Choline247 mg
Caffeine0 mg
Water461 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 36. The excerpt below is the record exactly as published.
Potato Loaf. 2 cups mashed potatoes, 2 tablespoons minced — onion, 1 tablespoon green peppers or pimento, 14 cup canned to-. matoes, 1 egg, 1 teaspoon salt, pepper, one-third cup ground pea-- n
Cook this with the app: pantry check, scaling, and the assistant.