Potatoes and Cheese—Mexican

Name: Potatoes and Cheese—Mexican
Ingredients: the yolks of two eggs; a pint of rather stiff mashed potatoes; a pinch of chile powder; a little salt; grated or chopped cheese; thick cream

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

485Calories

9 gProtein

61 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories485 kcal

Protein9 g

Carbohydrates61 g

Fiber8.7 g

Sugars8.1 g

Total Fat23 g

Saturated Fat12 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat3.1 g

Omega-30.4 g

Cholesterol60 mg

Sodium1365 mg

Potassium1255 mg

Calcium156 mg

Iron1.2 mg

Magnesium64 mg

Phosphorus279 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.5 mcg

Vitamin C0.5 mg

Vitamin A243 mcg

Vitamin E1.3 mg

Vitamin K11 mcg

Vitamin B60.5 mg

Vitamin B121 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.7 mg

Folate27 mcg

Choline72 mg

Caffeine0 mg

Water359 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 33. The excerpt below is the record exactly as published.

POTATOES AND CHEESE—MEXICAN Beat the yolks of two egfgs into a pint of rather stiff mashed potatoes, with a little salt and a pinch of chile powder ; then roll into balls as large as a peach. Have ready a thick paste made of grated Or chopped cheese and thick cream

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