Potato Nests
From 365 tasty dishes, 1906
Sprinkle with finely-chopped parsley.
Presented as published in 1906. 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
117Calories
4 gProtein
26 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories117 kcal
Protein4.3 g
Carbohydrates26 g
Fiber5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium375 mg
Potassium611 mg
Calcium68 mg
Iron9.1 mg
Magnesium45 mg
Phosphorus81 mg
Zinc0.7 mg
Copper1.3 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate15 mcg
Water117 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 55. The excerpt below is the record exactly as published.
Potato Nests. For these it is necessary to have special frying baskets with long handles, the baskets being round at the bottom and one fitting loosely within the other. Pare a number of old potatoes and cut into strips or straws as for julienne potatoes. Let soak in cold, 198 Dcccnibcf^ slightly-salted water
Cook this with the app: pantry check, scaling, and the assistant.