Potatoes O'Brien
From Twenty lessons in domestic science, 1916
Turn onto a hot platter in a mound and sprinkle with finely minced parsley.
Presented as published in 1916. 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
1261Calories
32 gProtein
199 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories1261 kcal
Protein32 g
Carbohydrates199 g
Fiber41 g
Sugars6.5 g
Total Fat43 g
Saturated Fat13 g
Monounsaturated Fat18 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol42 mg
Sodium2261 mg
Potassium4704 mg
Calcium573 mg
Iron58 mg
Magnesium355 mg
Phosphorus619 mg
Zinc4.9 mg
Copper8.5 mg
Manganese16 mg
Vitamin D2 mcg
Vitamin C356 mg
Vitamin A6.8 mcg
Vitamin E1.5 mg
Vitamin K42 mcg
Vitamin B63.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate189 mcg
Choline62 mg
Caffeine0 mg
Water1119 g
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 40. The excerpt below is the record exactly as published.
Potatoes O'Brien Dice carefully six medium cold boiled potatoes in half inch cubes: Dredge very lightly with flour, season with salt and pepper and let stantj. while mincing two green bell peppers, and one small onion. Put three tablespoons of oil or drippings
Cook this with the app: pantry check, scaling, and the assistant.