vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Pie
From Temperance cook book, 1887
Serves 7
Presented as published in 1887. 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
422Calories
14 gProtein
87 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein14 g
Carbohydrates87 g
Fiber11 g
Sugars9.1 g
Total Fat3.2 g
Saturated Fat1.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol106 mg
Sodium71 mg
Potassium2049 mg
Calcium97 mg
Iron4.2 mg
Magnesium115 mg
Phosphorus338 mg
Zinc1.9 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0.6 mcg
Vitamin C94 mg
Vitamin A46 mcg
Vitamin E0.4 mg
Vitamin K9.2 mcg
Vitamin B61.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate102 mcg
Choline144 mg
Caffeine0 mg
Water476 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 53. The excerpt below is the record exactly as published.
POTATO PIE. Take about twenty good sized potatoes and six onions; pare 0(J VEGETABLES. the potatoes and peel the onions. If you put the onions In cold water they will not make your eyes smart. Slice the potatoes and onions very thin, and put them in cold water to soak for half an hour; have ready an earthen dish, and put in a layer of potatoes then a layer of onions; season with pepper, salt and butter, and so on till the dish is full. Put in a little water, beat- four eggs and pour over the top; have ready a good puff-paste
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