Potato Loaves
From Dainty dinners and dishes for Jewish families, 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
775Calories
21 gProtein
81 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories775 kcal
Protein21 g
Carbohydrates81 g
Fiber6.8 g
Sugars7.1 g
Total Fat40 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.8 g
Omega-30 g
Cholesterol410 mg
Sodium1512 mg
Potassium1481 mg
Calcium165 mg
Iron3 mg
Magnesium94 mg
Phosphorus407 mg
Zinc2.6 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D4.3 mcg
Vitamin C28 mg
Vitamin A192 mcg
Vitamin E2 mg
Vitamin K8.5 mcg
Vitamin B61.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.2 mg
Folate83 mcg
Choline389 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 39. The excerpt below is the record exactly as published.
POTATO LOAVES. Petits Pains de Pommes de Terre. ] lb. mashed potato. j 1 oz. dripping. 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.