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Potatoes, Hollandaise
From Cooking for profit, 1886
Serves 1
These potatoes are intended to imitate Dutch kidney potatoes.
Presented as published in 1886. 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
460Calories
13 gProtein
79 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein13 g
Carbohydrates79 g
Fiber15 g
Sugars0.4 g
Total Fat12 g
Saturated Fat7.3 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol31 mg
Sodium1138 mg
Potassium1886 mg
Calcium214 mg
Iron28 mg
Magnesium139 mg
Phosphorus252 mg
Zinc2.1 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A113 mcg
Vitamin E0.4 mg
Vitamin K63 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.6 mg
Folate55 mcg
Choline3.9 mg
Caffeine0 mg
Water373 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 222. The excerpt below is the record exactly as published.
Potatoes, HoUandaise. Cut raw potatoes in quarters lenghtwise as if to be fried, ^ then trim to a rough kidney shape, boil in salted water, take off before they break, drain, and sprinkle with parsley, melted ^ butter, salt and lemon juice
Cook this with the app: pantry check, scaling, and the assistant.