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Potato Savory
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
166Calories
6 gProtein
29 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories166 kcal
Protein6.2 g
Carbohydrates29 g
Fiber3.7 g
Sugars4.6 g
Total Fat2.9 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol93 mg
Sodium73 mg
Potassium624 mg
Calcium31 mg
Iron0.9 mg
Magnesium38 mg
Phosphorus114 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C19 mg
Vitamin A37 mcg
Vitamin E0.3 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate63 mcg
Choline91 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 111. The excerpt below is the record exactly as published.
POTATO SAVORY. Boiled potatoes, 3. Beet, 1. Hard boiled eggs, 2. Onion, 1. Water-cress, 1 cup. French dressing
Cook this with the app: pantry check, scaling, and the assistant.