gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potatoes a la Y Italienne
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
The cheese may be omitted if not liked.
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
235Calories
28 gProtein
3 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein28 g
Carbohydrates2.8 g
Fiber0.4 g
Sugars0.7 g
Total Fat11 g
Saturated Fat4.2 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol73 mg
Sodium1248 mg
Potassium514 mg
Calcium69 mg
Iron2 mg
Magnesium31 mg
Phosphorus356 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C7 mg
Vitamin A31 mcg
Vitamin E0.4 mg
Vitamin K73 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.9 mg
Folate14 mcg
Choline105 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 115. The excerpt below is the record exactly as published.
Potatoes a Y Italienne. Prepare the potatoes as for serving a la royale. Add one table-spoonful of onion juice, one of finely-chopped parsley, and half a cupful of finely-chopped cooked ham. Heap lightly in the dish, but do not smooth. Sprinkle on this one table-spoonful of grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.