vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potatoes and Eggs
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
706Calories
17 gProtein
45 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories706 kcal
Protein17 g
Carbohydrates45 g
Fiber7.4 g
Sugars6.1 g
Total Fat53 g
Saturated Fat31 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol316 mg
Sodium5535 mg
Potassium1180 mg
Calcium295 mg
Iron15 mg
Magnesium89 mg
Phosphorus356 mg
Zinc2.2 mg
Copper2 mg
Manganese3 mg
Vitamin D2.2 mcg
Vitamin C12 mg
Vitamin A487 mcg
Vitamin E1.8 mg
Vitamin K3.9 mcg
Vitamin B60.7 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate48 mcg
Choline179 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 187. The excerpt below is the record exactly as published.
POTATOES AND EGGS.— Take 2 large cups of cold, well- mashed iDotatoes, and -| cup melted butter; beat together until light and smooth, and add 2 welhbeaten eggs, 1 cup milk, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.