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Potatoes en Casserole
From Boston Cooking-School cook book, 1896
Serves 1
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
116Calories
3 gProtein
26 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein3.1 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat3.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol10 mg
Sodium9.4 mg
Potassium638 mg
Calcium19 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water120 g
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 181. The excerpt below is the record exactly as published.
POTATOES EN CASSEROLE Wash and pare smooth round potatoes of uniform size. Cover with cold water and let stand 2 hours. Drain, put in casserole dish, sprinkle with salt, and add butter, allowing 1 teaspoon to each potato
Cook this with the app: pantry check, scaling, and the assistant.