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Potatoes a la Victoria
From Cooking for profit, 1886
Serves 1
Serve with fish or use to garnish entrees.
Presented as published in 1886. 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
760Calories
22 gProtein
118 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories760 kcal
Protein22 g
Carbohydrates118 g
Fiber18 g
Sugars5.7 g
Total Fat24 g
Saturated Fat6.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium40 mg
Potassium2638 mg
Calcium118 mg
Iron5.6 mg
Magnesium184 mg
Phosphorus395 mg
Zinc2.3 mg
Copper0.9 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C119 mg
Vitamin A1.3 mcg
Vitamin E2.9 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.7 mg
Folate109 mcg
Choline75 mg
Caffeine0 mg
Water503 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 226. The excerpt below is the record exactly as published.
Potatoes a la Victoria. They are balls of mashed potato egged on top and baked. Boil 4 potatoes, drain off and mash them with the raw yolk of an egg, pinch of salt and slight grating of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.