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Potatoes Algerienne
From Cooking for profit, 1886
Serves 1
Cold boiled potatoes can also be used.
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
354Calories
13 gProtein
78 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories354 kcal
Protein13 g
Carbohydrates78 g
Fiber15 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1134 mg
Potassium1846 mg
Calcium204 mg
Iron28 mg
Magnesium136 mg
Phosphorus245 mg
Zinc2 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Water353 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 269. The excerpt below is the record exactly as published.
Cut raw potatoes in large cubes (dice) same as for Brabant, the more perfect the better; the outside trimmings of po- tato can be used to mash. Steam or boil first and let get cold, then saute the cubes in a frying pan like Dutch fried. Sprinkle with salt and parsley when done
Cook this with the app: pantry check, scaling, and the assistant.