vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Roses
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
558Calories
15 gProtein
61 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein15 g
Carbohydrates61 g
Fiber8.8 g
Sugars8.2 g
Total Fat39 g
Saturated Fat14 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.1 g
Omega-30.4 g
Cholesterol277 mg
Sodium2604 mg
Potassium1331 mg
Calcium188 mg
Iron2.2 mg
Magnesium71 mg
Phosphorus381 mg
Zinc2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C0.5 mg
Vitamin A323 mcg
Vitamin E1.9 mg
Vitamin K12 mcg
Vitamin B60.6 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.7 mg
Folate51 mcg
Choline219 mg
Caffeine0 mg
Water399 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 42. The excerpt below is the record exactly as published.
POTATO EOSES. 2 C. mashed potatoes y8 t. pepper 1 egg 1 T. butter % t. salt
Cook this with the app: pantry check, scaling, and the assistant.