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Potatoes a l’Antlers

Name: Potatoes a l’Antlers
Yield: 6 servings
Ingredients: 2 cups boiled potatoes, cubed; Salt and paprika; 2 tablespoons butter; 1 cup cream

From Boston Cooking-School cook book, 1896

Serves 6

Presented as published in 1896. 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

191Calories

2 gProtein

14 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories191 kcal

Protein2.3 g

Carbohydrates14 g

Fiber2.4 g

Sugars0.9 g

Total Fat18 g

Saturated Fat8.1 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol51 mg

Sodium13 mg

Potassium331 mg

Calcium37 mg

Iron1 mg

Magnesium21 mg

Phosphorus59 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C6.8 mg

Vitamin A103 mcg

Vitamin E1.2 mg

Vitamin K5.4 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate7.2 mcg

Choline9.2 mg

Caffeine0 mg

Water64 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 185. The excerpt below is the record exactly as published.

POTATOES A L’ANTLERS 2 cups boiled potatoes, cubed Salt and paprika 2 tablespoons butter 1 cup cream

Cook this with the app: pantry check, scaling, and the assistant.