Potato Uglies
From The cult of the chafing dish, 1904
Presented as published in 1904. 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
1778Calories
26 gProtein
155 gCarbs
120 gFat
Full nutrition (33 nutrients)
Calories1778 kcal
Protein26 g
Carbohydrates155 g
Fiber30 g
Sugars0 g
Total Fat120 g
Saturated Fat47 g
Monounsaturated Fat54 g
Polyunsaturated Fat14 g
Cholesterol114 mg
Sodium2430 mg
Potassium3663 mg
Calcium405 mg
Iron55 mg
Magnesium270 mg
Phosphorus486 mg
Zinc4.1 mg
Copper7.9 mg
Manganese12 mg
Vitamin D3 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate90 mcg
Choline51 mg
Caffeine0 mg
Water700 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 31. The excerpt below is the record exactly as published.
Potato Uglies. Cut up half a dozen cold cooked potatoes into quarter-inch slices. Put four slices of fat bacon into the Chafing Dish, and hot up until the fat begins to smoke ; then drop in the potatoes, add pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.