Potatoes a la Lyonnaise
From The Dudley book of cookery and household recipes, 1909
Serve scalding hot.
Presented as published in 1909. 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
535Calories
15 gProtein
92 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories535 kcal
Protein15 g
Carbohydrates92 g
Fiber18 g
Sugars6.4 g
Total Fat14 g
Saturated Fat8.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.8 g
Cholesterol40 mg
Sodium1140 mg
Potassium2065 mg
Calcium239 mg
Iron28 mg
Magnesium151 mg
Phosphorus288 mg
Zinc2.3 mg
Copper4 mg
Manganese6.3 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.7 mg
Folate74 mcg
Choline9.2 mg
Caffeine0 mg
Water487 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 38. The excerpt below is the record exactly as published.
POTATOES A LA LYONNAISE USE the most waxy potatoes you can get. Boil them, and when cold cut them into thinnish slices with a cutter and saute them in clarified butter to which you have added a little oil. Then cut up fine an onion previously blanched in boiling water and fry it in butter to a golden brown. Immediately before serving mix the onion with the potatoes, and add a little chopped parsley, salt, and black pepper
Cook this with the app: pantry check, scaling, and the assistant.