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Potatoes a la Parisienne
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Great with fillet of beef, beefsteak, chops, or game.
Presented as published in 1880. 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
347Calories
9 gProtein
79 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories347 kcal
Protein9.2 g
Carbohydrates79 g
Fiber9.5 g
Sugars3.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium27 mg
Potassium1913 mg
Calcium54 mg
Iron3.6 mg
Magnesium104 mg
Phosphorus257 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline54 mg
Caffeine0 mg
Water356 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 116. The excerpt below is the record exactly as published.
Potatoes a la Parisienne. Pare large uncooked potatoes. Cut little balls out of these with the vegetable scoop. Six balls can be cut from one large potato. Drop them in ice water. When all are pre- pared, drain them, and put in the frying basket. This can be half full each time — that is, about three dozen balls can be put in
Cook this with the app: pantry check, scaling, and the assistant.