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Potato Surprise
From Delicacies, 1929
Serves 2
Presented as published in 1929. 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
658Calories
25 gProtein
81 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein25 g
Carbohydrates81 g
Fiber9.6 g
Sugars4.2 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol100 mg
Sodium552 mg
Potassium2013 mg
Calcium430 mg
Iron3.8 mg
Magnesium122 mg
Phosphorus541 mg
Zinc3.6 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C89 mg
Vitamin A169 mcg
Vitamin E0.5 mg
Vitamin K10 mcg
Vitamin B61.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.8 mg
Folate80 mcg
Choline66 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 15. The excerpt below is the record exactly as published.
Potato Surprise Six medium sized potatoes baken until done. Remove from oven, split and remove potato from shell. Add V/z ta- blespoons finely chopped onion, 1 cup Tillomook cheese (grated), 2 tablespoons chopped parsley, 3 slices finely chop- ped bacon (that has been partially fried to remove some of the fat), 2 tablespoons butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.