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Potatoes a la Gastronome
From The table, 1889
Serves 3
Presented as published in 1889. 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
466Calories
13 gProtein
106 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories466 kcal
Protein13 g
Carbohydrates106 g
Fiber13 g
Sugars5.4 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1098 mg
Potassium2608 mg
Calcium75 mg
Iron5.1 mg
Magnesium140 mg
Phosphorus346 mg
Zinc1.8 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C148 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K13 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.5 mg
Folate92 mcg
Choline73 mg
Caffeine0 mg
Water511 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 247. The excerpt below is the record exactly as published.
Potatoes a la Gastronome. — Peel, clean, and with a No. 3 tube cut twelve medium-sized potatoes into inch-and-a-half-long pieces. Place them in a saucepan ; cover with water, add a pinch of salt, and cook for twenty-five minutes. Drain, and place them in a hot dish ; pour a gill of hot Perigueux sauce
Cook this with the app: pantry check, scaling, and the assistant.