vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Pie
From The household cook book, 1902
Serves 5
Eat when a little warm.
Presented as published in 1902. 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
691Calories
10 gProtein
116 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein10 g
Carbohydrates116 g
Fiber3.8 g
Sugars86 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol167 mg
Sodium84 mg
Potassium928 mg
Calcium135 mg
Iron2 mg
Magnesium55 mg
Phosphorus241 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C36 mg
Vitamin A219 mcg
Vitamin E0.9 mg
Vitamin K5.2 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate42 mcg
Choline127 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 239. The excerpt below is the record exactly as published.
POTATO PIE. — Use | cup melted butter, 2 cups sugar, 3 eggs, well beaten, 1 quart potatoes boiled and sifted, 1^ cups milk, salt and nutmeg, and flavor with orange or lemon juice
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