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Potato Saute
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
126Calories
5 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein5 g
Carbohydrates27 g
Fiber5.8 g
Sugars0.2 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium389 mg
Potassium749 mg
Calcium102 mg
Iron11 mg
Magnesium58 mg
Phosphorus96 mg
Zinc0.9 mg
Copper1.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A105 mcg
Vitamin E0.2 mg
Vitamin K410 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate53 mcg
Choline3.2 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 62. The excerpt below is the record exactly as published.
POTATO SAUTE. Cold boiled potatoes Pepper and salt Chopped parsley Dripping
Cook this with the app: pantry check, scaling, and the assistant.