vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potatoes A La Savoisienne
From Practical household cookery, 1891
Serves 5
Presented as published in 1891. 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
801Calories
9 gProtein
41 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories801 kcal
Protein8.9 g
Carbohydrates41 g
Fiber3.9 g
Sugars1.5 g
Total Fat68 g
Saturated Fat39 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol195 mg
Sodium80 mg
Potassium975 mg
Calcium151 mg
Iron1.6 mg
Magnesium54 mg
Phosphorus227 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A3.5 mcg
Vitamin E0 mg
Vitamin K8.2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate33 mcg
Choline24 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 159. The excerpt below is the record exactly as published.
POTATOES A LA SAVOISIENNE. Boil two pounds of potatoes for fifteen minutes ; peel and cut them into thin slices ; make a layer with these in a deep gratin-dish ; sprinkle on it a tablespoonful of grated 36o PRACTICAL HOUSEHOLD COOKERY. cheese, a few pieces of butter, and a gill of good gi'avy. Repeat the layer of potatoes and so on; then cover the whole with a quart of cream reduced to half, by boiling; season with a pinch of powdered cinnamon
Cook this with the app: pantry check, scaling, and the assistant.