vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Potatoes a la Goldenrod
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
209Calories
8 gProtein
18 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories209 kcal
Protein7.7 g
Carbohydrates18 g
Fiber1.1 g
Sugars3.1 g
Total Fat12 g
Saturated Fat3.2 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol128 mg
Sodium283 mg
Potassium336 mg
Calcium91 mg
Iron1.1 mg
Magnesium24 mg
Phosphorus149 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C7.2 mg
Vitamin A135 mcg
Vitamin E0.6 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate28 mcg
Choline114 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 185. The excerpt below is the record exactly as published.
3 cups cold, boiled potato cubes ¥% tablespoon lemon juice Sait and pepper Cook onion in butter until yellow. Add potatoes and cook until butter is absorbed. Add stock and seasonings. Cook until pota- toes have absorbed stock. Serves 6. POTATOES A LA GOLDENROD 2 cups cold, boiled potatoes, 4 hard-cooked eggs cubed 11% cups White Sauce (p. 191) C
Cook this with the app: pantry check, scaling, and the assistant.