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Potatoes, Broiled
From Harper's cook book encyclopædia, 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
20Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories20 kcal
Protein0.7 g
Carbohydrates4.3 g
Fiber0.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium63 mg
Potassium102 mg
Calcium11 mg
Iron1.5 mg
Magnesium7.5 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.5 mcg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 479. The excerpt below is the record exactly as published.
Potatoes, Broiled. — Parboil large potatoes, peel, and cut them into thick slices. Broil the slices on a gridiron over a clear fire until brown on both sides. Serve on a hot dish, with pepper, salt, and butter
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