vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potatoes a la Anna
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
176Calories
5 gProtein
40 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories176 kcal
Protein4.7 g
Carbohydrates40 g
Fiber5.7 g
Sugars7.6 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium857 mg
Calcium53 mg
Iron1.5 mg
Magnesium50 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.6 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate51 mcg
Choline27 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 95. The excerpt below is the record exactly as published.
Potatoes a la Anna Wash, pare and quarter medium-sized potatoes. Make an incision halfway through each one and insert a thin slice of onion
Cook this with the app: pantry check, scaling, and the assistant.