Potatoes in Cheese Sauce or Waldorf Potatoes

Name: Potatoes in Cheese Sauce or Waldorf Potatoes
Ingredients: one-half cup white sauce; two to four tablespoonsful of grated cheese; one cup boiled potatoes cut in cubes

From Keep the war foods cooking, 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

285Calories

12 gProtein

43 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories285 kcal

Protein12 g

Carbohydrates43 g

Fiber2.9 g

Sugars7.7 g

Total Fat7.4 g

Saturated Fat4.3 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol23 mg

Sodium490 mg

Potassium817 mg

Calcium297 mg

Iron0.8 mg

Magnesium54 mg

Phosphorus295 mg

Zinc1.7 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A134 mcg

Vitamin E0.2 mg

Vitamin K3.9 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.6 mg

Folate28 mcg

Choline23 mg

Caffeine0 mg

Water223 g

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 7. The excerpt below is the record exactly as published.

POTATOES IN CHEESE SAUCE OR WALDORF POTATOES. To one-half cup white sauce, add two to four tablespoonsful of grated cheese, depending on cheese and flavor desired. To each one- half cup of sauce, add one cup boiled potatoes cut in cubes

Cook this with the app: pantry check, scaling, and the assistant.