Potatoes a la Goldenrod

Name: Potatoes a la Goldenrod
Ingredients: Cut 2 cups boiled potatoes into cubes.; Separate yolks from whites of four hard boiled eggs.; Add white sauce.; Serve on toast if desired.

From War cook book, 1918

Presented as published in 1918. 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

581Calories

31 gProtein

65 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories581 kcal

Protein31 g

Carbohydrates65 g

Fiber5.6 g

Sugars5.1 g

Total Fat22 g

Saturated Fat6.6 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat3 g

Cholesterol746 mg

Sodium260 mg

Potassium1435 mg

Calcium116 mg

Iron3.3 mg

Magnesium89 mg

Phosphorus481 mg

Zinc3 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D4.4 mcg

Vitamin C41 mg

Vitamin A298 mcg

Vitamin E2.1 mg

Vitamin K7.5 mcg

Vitamin B61.2 mg

Vitamin B122.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.6 mg

Folate119 mcg

Choline630 mg

Caffeine0 mg

Water389 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 26. The excerpt below is the record exactly as published.

POTATOES A LA GOLDENROD. Cut 2 cups boiled potatoes into cubes. Separate yolks from whites of four hard boiled eggs. Chop the whites and force the yolks through a potato ricer or strainer. Add potato. Add white sauce. Serve on toast if desired.

Cook this with the app: pantry check, scaling, and the assistant.