Potatoes Espagnole
From Foods that will win the war, 1918
Presented as published in 1918. 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
1318Calories
29 gProtein
236 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories1318 kcal
Protein29 g
Carbohydrates236 g
Fiber28 g
Sugars2.6 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.6 g
Cholesterol25 mg
Sodium3314 mg
Potassium2293 mg
Calcium825 mg
Iron92 mg
Magnesium207 mg
Phosphorus407 mg
Zinc3.1 mg
Copper4 mg
Manganese6.7 mg
Vitamin D0.6 mcg
Vitamin C32 mg
Vitamin A189 mcg
Vitamin E3 mg
Vitamin K7.4 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)22 mg
Folate313 mcg
Choline41 mg
Caffeine0 mg
Water1135 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 33. The excerpt below is the record exactly as published.
tablespoons chopped green pepper 1. teaspoon salt 1 tablespoon chopped olives 4 teaspoon cayenne 1 cup of rice 1 cup water Wash rice and soak in water 30 minutes. Melt fat, add .dry in- gredients and gradually the tomatoes. Stir in rice and other in- gredients, also the water in which rice was soaked. Cook slowly one- half hour or until rice is tender. POTATOES ESPAGNOLE 2 cups pared and sliced 4 teaspoon cayenne potatoes 4 cups boiling water 2 tablespoons bacon drippings 1 tablespoon chopped green 2 tablespoons minced onion
Cook this with the app: pantry check, scaling, and the assistant.