Potatoes a la Creole
From How to cook vegetables, 1911
Presented as published in 1911. 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
2808Calories
103 gProtein
619 gCarbs
4 gFat
Full nutrition (28 nutrients)
Calories2808 kcal
Protein103 g
Carbohydrates619 g
Fiber119 g
Total Fat3.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat1.5 g
Cholesterol0 mg
Sodium9000 mg
Potassium14652 mg
Calcium1620 mg
Iron219 mg
Magnesium1080 mg
Phosphorus1944 mg
Zinc16 mg
Copper32 mg
Manganese48 mg
Vitamin D0 mcg
Vitamin C187 mg
Vitamin A0 mcg
Vitamin B68.6 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)44 mg
Folate360 mcg
Water2801 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 78. The excerpt below is the record exactly as published.
easoned with pepper and salt, tossed in butter, and stewed in rich brown sauce ; a little fresh butter and chopped parsley are also added at the last. Potatoes a la Creole. Wash, scrape, and blanch in salted water, contain- ing also a little lemon juice, two dozen new kidney potatoes. Drain, and cut them into fairly thick slices. Cook these for about 15 minutes in a little rich veal stock, season with salt, pepper, and nutmeg. Butter a fireproof vegetable dish, put in the potatoes in layers with Bechamel sauce, enriched with cream between each. Cover the last top layer with sauce, besprinkle with grated Parmesan and oiled butter and a few fresh breadcrumbs
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