vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potatoes a la G.C.
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Serve hot.
Presented as published in 1898. 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
568Calories
13 gProtein
61 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein13 g
Carbohydrates61 g
Fiber8.7 g
Sugars8.3 g
Total Fat39 g
Saturated Fat12 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.1 g
Omega-30.4 g
Cholesterol84 mg
Sodium1354 mg
Potassium1256 mg
Calcium161 mg
Iron1.2 mg
Magnesium65 mg
Phosphorus284 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0.7 mg
Vitamin A242 mcg
Vitamin E2.7 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate28 mcg
Choline72 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 214. The excerpt below is the record exactly as published.
Potatoes a la G.C. — Boil a mild onion very soft and weigh the pulp. Beat it up when hot with four times its weight of mashed Potatoes. Add an ounce and a half of butter, pepper, salt, the yolks of two eggs, and a tablespoonful of milk
Cook this with the app: pantry check, scaling, and the assistant.