Potatoes
From The way to the heart, 1905
Presented as published in 1905. 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
996Calories
6 gProtein
95 gCarbs
71 gFat
Full nutrition (33 nutrients)
Calories996 kcal
Protein5.7 g
Carbohydrates95 g
Fiber8.9 g
Sugars86 g
Total Fat71 g
Saturated Fat63 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium521 mg
Potassium670 mg
Calcium30 mg
Iron3.8 mg
Magnesium99 mg
Phosphorus213 mg
Zinc3.6 mg
Copper0.6 mg
Manganese4.9 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate16 mcg
Choline38 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 44. The excerpt below is the record exactly as published.
Potatoes." Use the fondant above, working in as much desiccated cocoa- nut, about 2 cups, as it will hold. Season with Sauer's vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.