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Potato Roses
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
341Calories
3 gProtein
26 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories341 kcal
Protein3.1 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat25 g
Saturated Fat9.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Cholesterol24 mg
Sodium9 mg
Potassium638 mg
Calcium18 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline31 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 81. The excerpt below is the record exactly as published.
POTATO ROSES. Pare the potatoes, and then continue as though paring them until the center is reached, being careful not to have them too thin, or they will break; throw them into boiling lard, as for Saratoga potatoes; fry a delicate brown; skim them out with an egg-whip into a colander set in a pan to allow all the grease to drain through; sprinkle on salt
Cook this with the app: pantry check, scaling, and the assistant.