Potatoes a la Minute
From How to cook vegetables, 1911
Presented as published in 1911. 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
699Calories
19 gProtein
159 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories699 kcal
Protein19 g
Carbohydrates159 g
Fiber19 g
Sugars7.4 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium54 mg
Potassium3856 mg
Calcium109 mg
Iron7.3 mg
Magnesium209 mg
Phosphorus517 mg
Zinc2.7 mg
Copper1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C179 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.6 mg
Folate136 mcg
Choline110 mg
Caffeine0 mg
Water718 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 77. The excerpt below is the record exactly as published.
Potatoes a la Minute. Wash and peel some potatoes, cut them into slices of about ^ in. in thickness, put into salted boiling water and if of good quality they will be done in a few minutes. Strain off the water, place the potatoes in a hot dish, put a few small pieces of fresh butter on top
Cook this with the app: pantry check, scaling, and the assistant.