vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potato Sauce
From The household cook book, 1902
Serves 1
Good with raw or cooked oysters.
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
407Calories
11 gProtein
93 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories407 kcal
Protein11 g
Carbohydrates93 g
Fiber12 g
Sugars10 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium33 mg
Potassium2132 mg
Calcium89 mg
Iron4 mg
Magnesium119 mg
Phosphorus300 mg
Zinc1.6 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C100 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K9.6 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.9 mg
Folate96 mcg
Choline64 mg
Caffeine0 mg
Water490 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 77. The excerpt below is the record exactly as published.
POTATO SAUCE — Grate 3 or 4 large potatoes, wash out the starch, and dry a little in a napkin; chop a small onion and mix with the raw potato. Season highly with salt, cayenne and vinegar
Cook this with the app: pantry check, scaling, and the assistant.