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Potato Pot
From The new practical housekeeping, 1890
Serves 7
Serve hot in the same dish it was baked in.
Presented as published in 1890. 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
629Calories
34 gProtein
51 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein34 g
Carbohydrates51 g
Fiber5.7 g
Sugars2.5 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol140 mg
Sodium1411 mg
Potassium1381 mg
Calcium48 mg
Iron5.1 mg
Magnesium79 mg
Phosphorus359 mg
Zinc7.6 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C51 mg
Vitamin A1.8 mcg
Vitamin E0.3 mg
Vitamin K7.1 mcg
Vitamin B61.1 mg
Vitamin B122.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.8 mg
Folate66 mcg
Choline133 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 352. The excerpt below is the record exactly as published.
Potato Pot — Slice a quarter pound bacon, cut two pounds freshened corned beef in small pieces and put over the fireinfrving- pan to brown with two sliced onions, reel and quarter a aozen potatoes and when meat and onions are brown put them in deep baking dish, in layers with the potatoes. Make a pint gravy by adding boiling water and seasonings to the drippings in frying-pan, tiiicken with two teaspoons flour
Cook this with the app: pantry check, scaling, and the assistant.